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Apricot Date Coffee cake Recipe
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||3 1⁄4 Cup (52 tbs)|
|Egg||1 , slightly beaten|
|Canned apricot filling||1⁄2 Cup (8 tbs)|
|Chopped dates||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2405 Calories from Fat 329
% Daily Value*
Total Fat 37 g57.6%
Saturated Fat 19.8 g98.8%
Trans Fat 0 g
Cholesterol 287.3 mg
Sodium 1166.1 mg48.6%
Total Carbohydrates 459 g152.9%
Dietary Fiber 16 g64.1%
Sugars 118.7 g
Protein 56 g111.9%
Vitamin A 42.1% Vitamin C 0.33%
Calcium 24.5% Iron 125.8%
*Based on a 2000 Calorie diet
Combine scalded milk, butter, sugar, and salt; cool to lukewarm.
Add 1 cup flour, beat smooth.
Add yeast and egg, beat well.
Stir in enough flour to make soft dough.
Turn out on lightly floured surface; knead until smooth and elastic.
Place dough in a greased bowl, turning once to grease surface.
Cover and let rise in warm place till double (1 1/4 hours).
Punch down; divide in half and let rest 10 minutes.
Roll half the dough in 9x7-inch rectangle 1/2 inch thick.
Spread half the apricot filling down center third of dough; sprinkle with half the dates.
Fold sides over so they meet at the center of the filling; seal.
Place dough, seam side down on greased baking sheet.
Snip strips 1 inch wide almost to center on both sides of coffee cake.
Turn each strip on its side.
Repeat with remaining dough and filling.
Cover and let rise till double (45 minutes).
Bake in moderate oven (350°) about 15 minutes.