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Apricot Bubble Coffeecake Recipe

Ingredients

How to make it

  • Sprinkle yeast and 1 teaspoon sugar into very warm water in large bowl.
  • Stir until yeast dissolves then allow to stand until mixture bubbles about 10 minutes.
  • Cream 1/4 cup butter and 1/3 cup sugar until fluffy in medium bowl.
  • Beat in egg then fold in sour cream and lemon rind and stir into yeast mixture.
  • Beat in about one half of the flour until smooth then beat in rest to make smooth soft dough.
  • Turn out onto lightly floured pastry board and knead 5 minutes.
  • Place dough in large greased bowl then turn to coat with grease.
  • Let rise in warm place one hour then punch dough down and let rise again for 1 hour.
  • While dough rises melt 1 tablespoon butter in small saucepan.
  • Mix 1/4 cup sugar and cinnamon in a cup.
  • Turn dough out onto lightly floured board and knead 2 minutes.
  • Divide dough into 40 even pieces.
  • Flatten each piece with hand; spoon about 1/2 teaspoon preserves in middle.
  • Pull edges up to cover preserves then shape into ball and dip in butter.
  • Place 10 balls 1/2" apart in bottom of greased tube pan.
  • Top with second layer of 10 balls then sprinkle with 1/2 of cinnamon sugar mixture and 1/2 nuts.
  • Repeat with remaining balls to make two more layers.
  • Sprinkle with remaining cinnamon sugar and walnuts.
  • Cover and let rise in warm place 45 minutes.
  • Bake at 350 for 45 minutes then let cool in pan 5 minutes and serve warm.

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The Cook

chefmeow Garland, TX

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