Friday, January 16, 2015

Flashback Friday Apricot Cheese Coffee Cake (yeast dough)

It's Friday already! I looked back over the years of recipes I've posted here and thought I'd 'flashback' to a recipe post I did in 2009. I had originally baked this for a coffee time with some girl friends where we were celebrating some birthdays...Bev's being one of them.

This was originally a bread machine recipe, but I've made the yeast dough in the bread machine and also using the traditional method of mixing and kneading the dough by hand. Both have the same outcome....but using the bread machine allows you the luxury of the machine doing all the work of kneading and a warm place for the dough to have it's first rise.
  • 3/4 cup warm milk
  • 1 egg, slightly beaten
  • 2 tbsp butter, melted
  • 3 cups flour
  • 3/4 tsp salt
  • 2 tbsp grated orange zest
  • 1 tbsp fast rising yeast (instant) if mixing by hand, OR if making the dough in the bread machine used 1 1/2 tsp bread machine yeast


  • 4 oz spreadable (soft) cream cheese
  • 1 1/2 tbsp flour
  • 1/3 cup apricot jam (or substitute with your favourite kind of jam)
  • 1 egg, beaten, to brush over the whole yeast bread before baking

  1. If using a bread machine to mix dough, add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes. If using the tradition hand knead method, stir together warm milk, egg and melted butter. In a larger bowl stir together dry ingredients and zest, using instant yeast (rather than the bread machine yeast). Stir in milk mixture and then knead to a soft but not sticky dough. Cover with a cotton towel and set in a warm place to rise for approximately 1 hour. Once risen punch down lightly. 
  2. Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with a non stick spray. On a lightly floured surface roll dough into a 15 inch circle. Lift dough and slide the base of the spring form pan under, centering it under the rolled out circle of dough. 
  3. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.
  4. Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to centre over the filling. Secure the greased outer ring of the spring form pan to the pan bottom. 
  5. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes. After rise, just before baking, brush top of cake with beaten egg. Bake at 375 for 35-40 minutes. (or convection oven at 360ยบ for 33-40 minutes) Cover with foil after 20 minutes if becoming too brown. Allow to rest in pan for 10 minutes so the filling sets and then remove to cooling rack. To ice and serve slide off base of spring form pan onto cake plate. Drizzle generously with the following icing once cake is warm or completely cooled. 
  • 3 tbsp cream cheese, room temperature
  • 1 tbsp butter, room temperature
  • 2 tbsp orange juice
  • 1 1/4 cup powdered sugar
  1. Beat together until smooth and runs thick but evenly from a spoon. Drape icing over cake. 


  1. This would be good to use some of the home made jams I have! Great recipe!

  2. This was delicious - everyone enjoyed it. Thanks Kathy for making us both feel so special by making this beautiful ring.

  3. Another good recipe to try! I can almost taste it.

  4. I love Robin Hood recipes. .they are always worth a try. I also love Apricot. .so I know this one would be delicious. Thanks Kathy.

  5. Replies
    1. Any chance of converting it to GF, Jeanine (or any of the Mennonite Girls who cook GF)? My father saw this and nearly whimpered for what he can no longer have, so you'd be doing a Very Good Deed. ;-)

  6. Kathy...that is gorgeous and looks very nice for Easter. Thanks for the great recipe!

  7. i think there is nothing nicer then baking something to make a friend feel special....this looks so good.

  8. Is there any left? I'd love a piece right now. Apricot and of my favorite combos!

  9. Apricot jam with cream cheese hidden in a sweet yeast dough..sounds heavenly!

  10. Oh, I am drooling. That looks scrumptious. Want to bake me one? :D

  11. I made this with strawberry jelly, it would be great without any jelly, just add a little sugar to the cream cheese. But could you check the flour amount again, I used 3 cups of flour plus 3T. Was very good.

  12. How tasty!!!!!! I'm an Italian girl and I really like you website!
    It's full of beautiful recipes :)
    I would be really happy if you visited's my website:
    I hope to see you on my blog soon :)

  13. Don't ask me why, but I happened to start reading at the bottom! Grabbed my interest right away - "drape" the glaze. Whoa, now that's some cooking drama, I'd say. Eager to try this! Thank you! ~ Diane

  14. I want some of that! I'm printing the recipe and buying some cream cheese! YUM!

  15. Ok, I'm completely lost at the cutting and twisting part of the instructions. Can anyone explain or post a photo/diagram of this stage. Feeling seriously stumped. This recipe sounds fantastic and I'd love to make it for this Sunday. Thanks for any help.

    1. Hi Connie, Roll out the dough into a large circle and slide the bottom of spring form under it. The dough will extend past the edges of the pan bottom. Now cover the dough on pan with filling. Leave the over hang just dough. Now cut 1" pieces from the outside edge of the dough to where the pan's about 4" that you will snip into the dough...all the way around the circle. Twist 2 of these at a time and just twist and bring to middle of pan....over top of filling. I hope that helps.

  16. Kathy you are a terrific baker! I'm going to try this soon.

  17. I made this today, using rhubarb cherry jam. Very pretty and very tasty! Thank you.


  18. That certainly looks delicious Kathy! I love these flashback posts - such fun!