Fruit & Nut Coffeecake 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
- 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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