Apricot Orange Coffeecake - Kugelhopf!

Last weekend, we took an uncharacteristic trip to Florida! It was uncharacteristic because we are not "pick-up-and-go" type people. Dave and I are homebodies. We just love to be in our environment. However, we had promised ourselves to try and break that mold and travel a bit more. With  "snowbird" friends who had invited us down.... with the winter months quickly passing away.....and with low-priced airfares slowly beginning to climb, we decided to take the plunge and take the trip. And.....IT WAS AMAZING! After leaving snowy Ohio at 10:30, we arrived in sunny Florida two hours later and I don't think we stopped smiling the whole weekend! (It's surprising what a little sunshine can do for your disposition!) Now, I'm sure I would have been satisfied and content to be at home for the weekend as well, but getting out of routine is sometimes a very, very good thing! And spending time with good friends is also a very, very good thing!

Well, this recipe has the wonderful, citrus-y taste of Florida! The sunny flavors of oranges and apricots dominate this cake-like bread. And since we're still in the midst of winter here in Ohio, those bites can sure brighten our day! This will serve quite a few, so get some friends together and celebrate the things that make you smile! 

Apricot-Orange Coffeecake (Kugelhopf)!

Dough:

¼ Cup warm water

1 Tbsp/packet Red Star Platinum yeast

½ Cup sugar

¾ Cup softened butter

4 eggs

¾ Cup milk, warmed

1 Tbsp. orange zest

1 tsp. salt

1 tsp. cardamom

4 ¼ Cups all-purpose unbleached flour

1 Cup chopped, dried apricots

½ Cup toasted sliced almonds

Glaze:

1 Cup powdered sugar

2 Tbsp. frozen orange juice concentrate, thawed

In the EZ DOH bucket, dissolve yeast in warm water with 1 tsp. sugar. Set aside. In another bowl, cream sugar and softened butter. Beat in eggs one by one. Add one cup of flour, then creamed ingredients and remaining ingredients. “EZ DOH-it” slowly, as this is a heavy batter-like dough, continuing until all ingredients are incorporated together well – the dough will be slightly batter-like and a little sticky.  Spray a bundt pan well with cooking spray. Spoon dough into the prepared pan. Cover and let rise until doubled (Dough should reach top of pan).

Preheat oven to 375. Bake coffeecake for 45-60 minutes or until done (mine was done at 45 minutes). Remove from oven. Invert pan onto wire rack to cook. Mix glaze ingredients together and drizzle over warm coffeecake. 

Adapted from Red Star Yeast website: Apricot Orange Kugelhopf 

Apricot Orange Coffeecake - Kugelhopf!