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Apricot-Almond Coffee Cake

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By Pillsbury Kitchens
Updated Oct 19, 2018
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Almonds and apricots find the perfect pairing in this luscious cake with an easy braided top.

Apricot-Almond Coffee Cake

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 12
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease or spray cookie sheet. In small bowl, beat cream cheese with electric mixer on low speed until smooth and creamy. Beat in almond paste until well mixed.
  • Step 
    2
    Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle; spoon preserves on top of mixture.
  • Step 
    3
    On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling, and cross in center to make a braided appearance; seal ends.
  • Step 
    4
    Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 40 minutes.
  • Step 
    5
    In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. Garnish with sliced almonds. Serve warm or cool.

Nutrition

190 Calories
9g Total Fat
3g Protein
24g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
16%
Trans Fat
1g
Cholesterol
10mg
3%
Sodium
170mg
7%
Potassium
55mg
2%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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