Ping: Alan Zelt or Harry D. 6129

I believe that's London Derriere. "-)

* Exported from MasterCook Mac *

Apricot Almond Coffee Cake

Recipe By : Fleischmann's?, posted to rec.food.cooking by Barb Schaller 8-9-05 Serving Size : 1 Preparation Time :0:00 Categories : Coffee Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 3-4 to 3 1-4 cup all purpose flour 1-4 cup sugar 1 package Fleischmann's RapidRise yeast 1 teaspoon salt 1-4 teaspoon ground mace or nutmeg -- optional 1-2 cup milk 1-4 cup water 3 tablespoons margarine or butter -- cut up 1 egg Filling 1-2 cup apricot jam or preserves 3-4 cup chopped dried apricots or golden raisins 1-3 cup slivered almonds -- toasted Icing 1 cup sifted powdered sugar 1 to 2 Tbsp. milk 1-2 teaspoon pure vanilla extract

In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, and mace. Heat 1-2 cup milk, water, and butter until very warm (120-130?); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 7 minutes. Cover; let rest 10 minutes.

Roll dough to 20x9" rectangle; spread evenly with jam. Sprinkle apricots and almonds over jam; roll up tightly from long side, pinching seam to seal. Form into ring; pinch together ends. Place, seam side down, on greased large baking sheet. With sharp knife, make cuts along outer edge of ring at 1-inch intervals, cutting 3-4 of the way through dough. Turn each section on its side to show filling. Cover; let rise in warm place 30 to 60 minutes or until doubled.

Bake at 350? for 30-35 minutes or until done; cover with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. In small bowl, combine icing ingredients; stir until smooth. Drizzle over coffee cake. - - - - - - - - - - - - - - - - - -

NOTES : (Tea ring type)

-- couple pictures added to the 7-29 note on 8-5)