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Fruit Nut Coffeecake Ring

Fruit & Nut Coffee Cake Ring

Fruit & Nut Coffee Cake Ring

Yield

Makes 10 servings

Ingredients

1 package active dry yeast
1/2 cup warm water (115°F)
4 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon ground cardamom (optional)
1/3 cup butter, melted
1/3 cup thawed frozen unsweetened apple juice concentrate
3 eggs, divided
1/2 cup no-sugar-added apricot fruit spread
1 package (6 ounces) mixed dried fruit, chopped
1/2 cup coarsely chopped toasted pecans
1 teaspoon cold water

Preparation

  1. Dissolve yeast in warm water; let stand 10 minutes. In large bowl of electric mixer, combine 3 cups flour, salt and cardamom, if desired. While mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate and two eggs. Beat 2 minutes at medium speed. Beat in enough remaining flour to form a stiff dough. Continue to beat until dough is smooth and elastic.* Let rest 20 minutes. Roll out dough on lightly floured surface to 22X12-inch rectangle. Spread fruit spread evenly down center of rectangle, leaving 1 inch border along both long sides. Sprinkle fruit bits and nuts evenly over fruit spread. Starting at one long side, roll dough up tightly; pinch seam to seal. Place on greased cookie sheet. Bring ends of roll together to form ring; pinch ends together to seal, using water if necessary. With scissors or sharp knife, make diagonal cuts, about 1 inch apart, into top of ring. Let rise in warm place 30 minutes. (Dough will not double in volume.)
  2. Preheat oven to 375°F. Beat together remaining egg and cold water; brush over ring. Bake 25 to 30 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or at room temperature.

Nutritional Information

Calories 394
Calories from Fat 28 %
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 81 mg
Carbohydrate 63 g
Fiber 3 g
Protein 9 g
Sodium 323 mg

Dietary Exchange

Starch 3
Fruit 1
Fat 2-1/2

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