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 degrees to 110F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 3 to 3 1/2 cups all-purpose flour
  • 1/4 cup 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 Time 40 min
Rise Time 1 hr 20 min | Bake Time 30 to 35 min

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

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry