The addition of dried fruit and nuts makes this coffee cake a perfect choice for your next holiday get together. Try it—the presentation is visually beautiful and the taste will wow you.
For this recipe you’ll need:
1 package active dry yeast
¼ cup warm water (about 110 degrees)
1 stick of butter, melted and cooled
2 large eggs
½ teaspoon salt
2 ½ cups all-purpose flour
For the filling:
2 Tablespoons butter or margarine
½ cup granulated sugar
1 Tablespoon pure vanilla extract
½ cup dark or golden raisins
½ cup chopped dried apricots
½ cup chopped almonds or pecans
For the glaze:
1 large egg, slightly beaten
Confectioner’s sugar for garnish
To make this recipe:
Dissolve the yeast in warm water in a large bowl. Let it stand for about 10 minutes, until it’s foamy.
Stir the butter, eggs, and salt into the yeast mixture. Stir in the flour. Beat the mixture at medium speed until a crumbly dough forms.
Turn the dough out onto a floured surface (such as a countertop) and knead with your hands until the dough is smooth and elastic (this will take about 5-10 minutes). Place the kneaded dough in a large greased bowl, turning to coat. Cover it loosely with a damp cloth and let it rise for about 1 ½ hours, until the dough has doubled in size.
To prepare the filling, beat together the butter, sugar, and vanilla until light and fluffy. With a wooden spoon, stir in the dried fruit and nuts.
Grease and flour a 10-inch springform pan.
Punch down the dough then turn it out onto a floured countertop and knead for an additional 1-2 minutes. Reserve 1/3 of the dough for the top. Roll the remaining dough into a 15-inch circle. Transfer the dough to the prepared pan. Trim it, leaving a 1-inch overhang.
Spread the filling over the dough in the pan. Divide the reserved dough into 6 equal pieces. Roll each piece into a 10-inch long rope. Form a crisscross pattern over the filling with the dough strips. Fold in the overhand to cover the ends.
Cover the pan loosely with a damp cloth and let it rise in the refrigerator about 2 hours until it is doubled in size.
Preheat the oven to 400 degrees. Brush the top of the cake with the egg glaze. Bake for 25 minutes or until golden.
Transfer the pan to a wire rack to cool slightly, then remove the side of the pan and place the cake on a rack to cool completely. Dust the top of the cake with confectioner’s sugar