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Apricot Almond Breakfast Bread (Coffee Cake)

Is it a coffee cake or a bread?  Some will call it a coffee cake, but I have to call it a bread.  It uses a yeast bread base, so therefore it is a bread, in my opinion.  However, many will who try it will call it a coffee cake.  Either way, it is delicious!

Apricot Almond Breakfast Bread

Bread Dough Ingredients:

3/4 cup warm water
1 Tbsp. yeast
1 tsp. sugar or honey

3 cups Mama’s Almond or Coconut Blend Flour
1 3/4 tsp. xanthan gum
1 tsp. salt
3 Tbsp. sugar  (or 2 Tbsp. honey or agave)

1/2 cup warm milk
2 Tbsp. canola oil
1 egg

Filling Ingredients:

1/4 cup butter or dairy free margarine, melted
3 Tbsp. almond paste
2 Tbsp. sugar
3 Tbsp. apricot preserves
1 tsp. vanilla or almond extract
2 Tbsp. Mama’s Almond or Coconut Blend Flour
1- 6oz pkg. dried apricots, diced
1/4 cup sliced almonds


1 egg white
3 Tbsp. apricot preserves, melted
1/4 cup sliced almonds

Directions:  Spray 9 inch round cake pan with cooking spray.  

Prepare dough:  In a liquid measuring cup mix together warm water, yeast and sugar.  Set aside until foamy.

In a mixing bowl, combine flour, xanthan gum, salt and sugar.  With mixer running on low speed, slowly pour in yeast mixture and milk.  Add oil and egg.  Mix on high speed for about 2 minutes.

In a bowl combine all filling ingredients.  Mix well.

Spoon half of dough into the bottom of a 9 inch cake pan.  Generously sprinkle dough with flour.  Press dough evenly into pan.

Drop spoonfuls of filling on top of the pressed out dough.  Gently spread to even out if needed.

Drop spoonfuls of dough on top of the filling.  Generously sprinkle dough with flour and press evenly over the filling.  With floured knife, cut 6-8 wedges.  You will need to dip knife into flour after each slice.

Cover with dry towel and allow to rise for 1 1/2 -2 hours.  The dough should rise to the top of the cake pan.

Preheat oven to 400 degrees.  Baste top of dough with egg white.  Adjust oven rack to fit just below center of the oven.  Bake bread for about 50 minutes.  Remove from oven.  Release bread from pan and place right side up onto cake plate.   Baste with melted apricot preserves and sprinkle with almonds.  Allow to cool for at least 30 minutes before serving.


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