Apricot Date Coffee Cakes Recipe
Once you taste this Apricot Date Coffee Cakes recipe, I am sure you will always get hooked to it. No other ingredient will make Apricot Date Coffee Cakes taste so yummy than Fruits. If it is an impressive Dessert that you require, then this dish is the answer. One trial wont be enough for this Apricot Date Coffee Cakes recipe, I am sure you will be making it again!.
Ingredients
1 cup warm milk (105° to 115°F)
2 packages active dry yeast
1 cup butter, softened
1/2 cup granulated sugar
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon ground cardamom
5 to 5 1/2 cups all-purpose flour
1 cup prepared apricot filling
1/2 cup chopped dates
2 cups sifted powdered sugar
3 tablespoons light cream or half-and-half
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Directions
In large bowl, combine milk and yeast; stir to dissolve yeast.
Stir in next 5 ingredients and 2 cups flour; beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn out onto lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic; add as much remaining flour as needed to prevent sticking.
Shape into ball.
Place in large, buttered bowl; turn once to coat surface.
Cover with waxed paper; let rise in warm place until doubled, about 114 hours.
In small bowl, combine apricot filling and dates; set aside.
Punch dough down; divide into 3 pieces.
Roll out one piece on lightly floured surface into 12x10-inch rectangle.
Spoon 14 apricot mixture down center third of dough.
Fold long sides over filling to center; pinch to seal.
Pinch ends of rectangle to seal.
Place dough, seam side down, on buttered baking sheet.
With scissors, snip 1-inch-wide strips almost to center on both long sides of coffee cake.
Turn each strip on its side.
Repeat with remaining dough and filling.
Cover; let rise in warm place until doubled, about 30 minutes.
Bake in preheated 375°F oven about 18 minutes or until golden brown.
Remove to wire racks to cool.
In small bowl, combine remaining ingredients; mix well.
Drizzle over cakes.
Stir in next 5 ingredients and 2 cups flour; beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn out onto lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic; add as much remaining flour as needed to prevent sticking.
Shape into ball.
Place in large, buttered bowl; turn once to coat surface.
Cover with waxed paper; let rise in warm place until doubled, about 114 hours.
In small bowl, combine apricot filling and dates; set aside.
Punch dough down; divide into 3 pieces.
Roll out one piece on lightly floured surface into 12x10-inch rectangle.
Spoon 14 apricot mixture down center third of dough.
Fold long sides over filling to center; pinch to seal.
Pinch ends of rectangle to seal.
Place dough, seam side down, on buttered baking sheet.
With scissors, snip 1-inch-wide strips almost to center on both long sides of coffee cake.
Turn each strip on its side.
Repeat with remaining dough and filling.
Cover; let rise in warm place until doubled, about 30 minutes.
Bake in preheated 375°F oven about 18 minutes or until golden brown.
Remove to wire racks to cool.
In small bowl, combine remaining ingredients; mix well.
Drizzle over cakes.
