Fruit & Nut Coffeecake Ring
the Editors of Publications International, Ltd.

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
- 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.)
- 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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