Apricot Date Coffee Cake |
Course : Cakes
Serves: 8 |
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Ingredients:
1 pound loaves Rhodes Sweet Dough -- thawed |
1/4 cup apricot preserves |
1/4 cup pitted dates -- snipped |
1 cup powdered sugar |
1/2 teaspoon vanilla extract |
1 Tablespoon plus 1 teaspoon milk |
1 Tablespoon unsalted butter -- melted |
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Preparation / Directions:
Divide dough in half. Roll one half into a 12 x 7 inch rectangle on floured
surface. Spread half the apricot preserves down center third of dough and
sprinkle with half the dates. Fold long sides over to meet at center of
filling and seal seam. Place seam side down on a greased baking sheet. Snip
strips every 1 inch almost to center of coffee cake down long sides. Turn
each strip so cut side is up. Repeat with remaining dough and filling,
making
a second coffee cake. Cover and let rise 1 hour or until almost doubled in
size. Preheat oven to 350°F. Bake 20 minutes. Make glaze by combining last 4
ingredients in a bowl. Drizzle glaze over coffee cake while still warm.
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Nutritional Information:
890 Calories (kcal); 12g Total Fat; (11% calories from fat); 2g Protein; 204g Carbohydrate; 31mg Cholesterol; 36mg Sodium |
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