Apricot Date Coffee Cake

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 1 Lb loaves sweet dough , thawed
  • 4 Tbsp apricot preserves
  • 4 Tbsp dates , pitted and snipped
  • 1 Cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/4 Tbsp milk
  • 3 tsp unsalted butter , melted
Divide dough in half. Roll one half into a 12x7 inch rectangle on floured surface. Spread half the apricot preserves down center third of dough and sprinkle with half the dates. Fold long sides over to meet at center of filling and seal seam. Place seam side down on a greased baking sheet. Snip strips every 1 inch almost to center of coffee cake down long sides. Turn each strip so cut side is up. Repeat with remaining dough and filling, making a second coffee cake. Cover and let rise 1 hour or until almost doubled in size. Preheat oven to 350 ℉. Bake 20 minutes. Make glaze by combining last 4 ingredients in a bowl. Drizzle glaze over coffee cake while still warm.
Calories
100 Cal
Fat
1.6 g
Carbs
22 g
Protein
0.3 g
Fiber
0.4 g
Sugar
20 g
Cholesterol
4.1 mg
Sodium
5.5 mg


Nutrients

Fiber     0.4 g
Fat     1.6 g
Sugar     20 g
Carbs     22 g
Protein     0.3 g
Calories     100 Cal

Fats

Fat, Poly     0.1 g
Fat, Mono     0.4 g
Fat, Sat     1 g
Fat, Trans     0 g
Fat, Percent     14 %

Vitamins

Vitamin, K     0.3 mcg     0.2 %
Vitamin, A     68 IU     2.3 %
Vitamin, B12     0 mcg     0.6 %
Niacin     0.1 mg     0.4 %
Riboflavin     0 mg     1 %
Vitamin, C     0.9 mg     1 %
Vitamin, D     1 IU     0.2 %
Vitamin, B6     0 mg     0.7 %
Vitamin, E     0.1 mg     0.4 %
Panto, Acid     0 mg     0.8 %
Choline     1 mg     0.2 %
Thiamin     0 mg     0.3 %

Minerals

Calcium     7.2 mcg     0.7 %
Phosphorus     5.9 mg     0.8 %
Magnesium     2.7 mg     0.6 %
Copper     0 mcg     2.3 %
Fluoride     0.1 mcg     1.2 %
Zinc     0 mg     0.3 %
Cholesterol     4.1 mg     0 %
Sodium     5.5 mg     0.4 %
Selenium     0.5 mcg     1 %
Manganese     0 mg     0.2 %
Potassium     43 mg     0.9 %
Iron     0.1 mg     1.2 %