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Apricot Twist Coffee Cake Recipe

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This recipe for Apricot Twist Coffee Cake, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Bultsma
Added: Friday, January 20, 2006


1 pkg. dry yeast
1 1/2 c. warm water
2/3 c. sugar or 1/2 c. honey
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. flour


1 c. dried apricots
1 c. water
1/3 c. honey or 1/2 c. sugar
1 tsp. lemon juice

Dissolve yeast in water in large mixing bowl. Mix ingredients and knead until smooth and elastic. About 5 minutes. Place in greased bowl and let rise. Punch down dough. Divide dough in half. Roll dough into rectangle-spread with filling on one half, fold other half onto filling. Cut into 12 strips. Twist each strip and place in greased 9x13 pan. Cover and let rise until double. Bake at 350 degrees 12-15 minutes or golden brown. Cool-drizzle with powdered sugar glaze.

Filling: Bring the dried apricots and water to a boil, simmer about 10 minutes until tender. Add sugar, cook another 5 minutes. Stir in 1 tsp. lemon juice. I mash them up with a potato masher or puree them in the blender after they're cooked.




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