Apricot Raisin Coffee Cake

READY IN: 2hrs 45mins




  • I used my bread machine on the dough cycle but you may make your dough the traditional way if you prefer.
  • Put water, eggs and oil in bottom of bread machine pan.
  • Mix together the whole wheat flour, bread flour, and 4 teaspoons of the grated lemon rind, and add on top of your wet ingredients.
  • On top of the flour mixture, add powdered milk, sugar, salt and yeast.
  • Set bread machine to dough cycle.
  • Meanwhile, using kitchen shears or a knife, cut up apricots to about the same size as your raisins, then measure them and mix together with the raisins.
  • When dough cycle is complete, take out your dough and divide it into two pieces, one slightly larger than the other.
  • Using your fingers or a dough roller, spread the larger piece of dough over the bottom of a well-greased 7"x11" or 9" square baking dish.
  • Sprinkle approximately half of the brown sugar over the dough, then top with raisin-apricot mixture.
  • Divide the other piece of dough into 24 small balls, then flatten each ball between your hands.
  • Place the dough disks on top, distributing them evenly around the dish.
  • Sprinkle with the remaining brown sugar, then the remaining 4 teaspoons grated lemon rind (I was able to get the whole 8 teaspoons rind from one lemon).
  • Let rise in a very warm place for 30 to 45 minutes then bake in a preheated 350 degree oven for 12 to 15 minutes, or until lightly browned on top.
  • Cut, eat and enjoy!