Apricot Yeast Coffee Cake

Name: Apricot Yeast Coffee Cake
Yield: Makes one 9-inch (23 cm) round coffee cake | Serves 12 to 16
Cuisine: Europe
Ingredients: 2 cups (500 mL) all-purpose flour; 2¼ tsp (11 mL/1 pkg) instant yeast; ¼ cup (60 mL) sugar; 1 tsp (5 mL) vanilla extract; 2 egg yolks; ¼ cup (60 mL) unsalted butter, at room temperature; 1 tin (14 oz/398 mL) apricot halves, drained; 6 Tbsp (90 mL) sugar; 3 Tbsp (45 mL) all-purpose flour; ¼ tsp (1 mL) ground cardamom or ground cinnamon; 6 Tbsp (90 mL) cool unsalted butter, cut in pieces; ¼ tsp (1 mL) ground nutmeg; ½ tsp (2 mL) salt; ¼ cup (60 mL) tepid (105°F/41°C) water; ½ cup (125 mL) milk, at room temperature

Preparation info

Makes one 9 inch 23 cm ) round coffee cake | Serves
12 to 16

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This European-style, yeast-raised coffee cake suits a special occasion, like a holiday or a Sunday brunch. As is the case with most yeast-raised goodies, the cake is best enjoyed within a day of being baked.

Ingredients

Cake

½ cup (125 mL) milk, at room temperature
¼ cup (60

Europe
Cake
Vegetarian
Brunch

Method

Stir the milk, water, and yeast together until the yeast has dissolved, then stir in the sugar, egg yolks, and vanilla. Add the flour, salt, and nutmeg, and using a wooden spoon, beaters, or a mixer fitted with the dough-hook attachment, mix the dough until it comes together and looks elastic, about 3 minutes. Add the butter, and keep blending the dough for another 3 min