Breakfast, Cakes and Frostings

Apricot Coffee Cake

  • 2 cups Flour
  • 1 pkg Active dry yeast
  • 1/2 teaspoon Cardamon or nutmeg
  • 1/2 cup Water
  • 2 Tablespoons Sugar
  • 2 Tablespoons Butter or margarine
  • 1/4 teaspoon Salt
  • 1/3 cup Egg substitute
  • 13 cup Finely snipped dried apricots

    • Preheat oven to 375° Generouslu spray a1 qt casserole or souffle dish with nonstick coating; set aside. In a large bowl combine 1 cup of flour, yeast and cardamon or nutmeg.

    In a saucepan heat and stir in water, sugar, butter or margarine, and salt just until warm (120° to 130°) and butter or margarine almost melts; add to flour mixture along with the egg substitute. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.

    Using a wooden spoon, stir in appricots and remaining flour (batterwill be stiff). Spoon the batter into prepared casserole. Cover and let rise ina warm place until nearly double (50 to60 minutes).

    Bake for 30 minutes. (if necessary cover the cake loosely with foil the last 10 minutes of baking to prevent overbrowning) Remove coffee cake fromcasserole or souffle dish. Cool slightly on a wire rack. if desired serve warm with apricot spread.

    Makes 12 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!