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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 53
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 4g
Protein 2g
Vitamin A  17%Vitamin C  8%
Calcium  1%Iron  1%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Coffee Cake

Date Added: July 17, 2009


2 1/4 Cups Apricots dried
1/2 Cup Flour unsifted
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1. Bring apricots to a boil; cook until liquid is absorbed and apricots are tender, about 20 minutes.

2. Sieve; stir in sieve. Mix crumble mixture till crumbly.

3. I like to add about 1/4 cup sliced almonds. Vi, This is the recipe I told you about.

4. Make the All-Purpose Butter Roll recipe(that came with your Bread Ma- chine on the dough setting).

5. Roll dough into a rectangle (I divided the dough in half and rolled each half to 12"x7") Spread apricot filling down center third of dough lengthwise (12") now cut slits 1 inch apart on either side of filling (you should have 12 strips) criss cross over filling.

6. Place on greased baking sheet.Sprinkle with crumb topping and let rise in warm place till double.

7. Bake 350 F for 15-20 minutes. Cool slightly and drizzle with confectionery sugar icing.

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Dietary Notes:
This recipe is low-sodium with 0.63mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Apricot allergies.
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