Apricot and Almond Lattice Coffee Cake

Spiced apricot filling makes this sweet bread extra delicious.

Apricot and Almond Lattice Coffee Cake


Coffee Cake

  • 1/4 cup warm water (100 to 110 degrees F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 3 to 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons butter OR margarine, melted
  • 1 egg

Apricot Filling

  • 1 cup diced, dried apricots
  • 3/4 cup sugar
  • 3 cups water, divided
  • 2 tablespoons Argo® Corn Starch
  • 1/2 teaspoon Spice Islands® Ground Saigon Cinnamon
  • 1/4 teaspoon Spice Islands® Ground Nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup toasted, chopped almonds


  1. Coffee Cake: Combine water and yeast in a small bowl; let rest 5 minutes.
  2. Combine 1 cup flour, sugar and salt in a large mixer bowl.
  3. Add yeast mixture, sour cream, butter and egg. Beat on low speed to blend; beat on medium speed 2 to 3 minutes. Add additional flour as needed to make a soft dough.
  4. Turn dough out on lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes.
  5. Place in greased bowl, turning to coat.
  6. Cover and let rise until doubled, about 1 hour.
  7. Apricot Filling: Make while dough is rising.
  8. Combine apricots, sugar and 2 cups water in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to medium and continue to cook for 10 minutes.
  9. Combine remaining 1 cup water, corn starch, cinnamon, nutmeg and salt.
  10. Add to apricot mixture and bring to a boil, continue to boil for 1 minute.
  11. Remove from heat and let cool until dough has risen.
  12. Punch down dough; divide into three parts. Roll 1 portion of dough into a 9-inch circle on a lightly floured counter.
  13. Place in a greased 9-inch cake pan, pressing to fit.
  14. Repeat with second portion of dough.
  15. Top each coffee cake with half of the apricot filling and spread to within 1/2-inch of the edge of the dough.
  16. Sprinkle with almonds.
  17. Roll remaining portion of dough into a 12 x 8-inch rectangle.
  18. Cut into twelve 1-inch strips.
  19. Place six strips on each coffeecake lattice style.
  20. Cover and let rise for 20 minutes.
  21. Bake in 350 degrees F preheated oven for 30 to 35 minutes, covering with foil for the last 15 minutes.

Yield: 2 coffee cakes | Prep: 40 min
Rise: 1 hr 20 min | Bake: 30 to 35 min

Recipe and photo used with permission from: Fleischmann's Yeast