Apricot Almond Coffee Cake

[Kitchen Witch]

Apricot Almond Coffee Cake


DOUGH
1 4-ounce jar apricot baby food
1 large egg
2 tablespoons water (70 to 80ºF)
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 teaspoon Fleischmann's® Bread Machine Yeast

FILLING
1/4 cup apricot jam or preserves
3/4 cup chopped dried apricots or golden raisins
1/4 cup toasted slivered almonds -- optional

ICING
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract

To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.

To shape: Roll dough to 16 × 8-inch rectangle. Spread jam evenly on dough to within 1/2 inch of edges; sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on greased 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, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 350ºF for 25 to 30 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack.

To Make Icing:
Combine icing ingredients; stir until smooth. Drizzle over coffee cake.