|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Apricot Coffee Cake
1 pkg. yeast
1/4 cup warm water
1 cup milk scalded
3 oz. pkg. cream cheese
1/4 cup butter or margarine
1/4 cup sugar
4 to 4-1/2 cups flour
1-1/2 cups rolled oats uncooked
2 Tbsp. butter or margarine melted
1 cup dried apricots, cooked, chopped and drained
1/2 cup raisins
1-1/2 cups chopped nutmeats
1/4 cup firmly packed brown sugar
Soften yeast in warm water. Pour milk over cream cheese, butter, sugar and salt; cool to lukewarm. Stir in one cup of flour and the egg; add yeast and rolled oats. Stir in enough more flour to make a soft dough.
Turn out on a lightly floured board; knead until smooth and satiny, about 10 minutes. Round dough into a ball; place in a greased bowl; brush lightly with melted shortening. Cover, let rise in a warm place until double in bulk, about one hour.
Punch down dough. Let rise 10 minutes.
Roll to form a 12×22 inch rectangle; brush with melted butter. Spread chopped cooled apricots on dough to within one half inch of edges. Sprinkle remaining ingredients over apricots. Roll up, beginning with longer end. Placed on a greased cookie sheet. Coil to form a spiral. Cover, let rise till nearly doubled in size; about 45 minutes. Bake at 375 degrees 30 to 35 min. While warm, drizzle with lemon flavored confectioners icing.
Yesterdish reminder: One envelope of yeast equals 2-1/4 tsp. dry yeast.