Today I’m happy to share this beautiful apricot-glazed coffeecake with you, a recipe from Red Star Yeast. Trying this recipe gave me the chance to test out Red Star PLATINUM, an instant yeast with dough enhancers that shortens rising time while giving your breads more volume. The yeast also gives breads a light and airy texture, so don’t be surprised if you find yourself baking bread weekly!
This yeast bread is enriched with eggs and butter, and flavored with citrus zest and dried fruit, much like panettone. I used a generous spoonful of orange zest, and tossed the dried fruit (apricots and cherries) with a splash of brandy and vanilla. Bake this coffeecake a day ahead of serving – the flavors of apricot and almond come alive as the bread ages overnight. Serve slices warm with additional apricot jam for breakfast or an afternoon snack.
Apricot-Glazed Coffeecake
Adapted from Red Star Yeast
6 Tbsp chopped dried apricots
6 Tbsp chopped dried cherries
1 Tbsp brandy
1 tsp vanilla extract
2 Tbsp sliced almonds
3 to 3 1/2 cups bread flour, divided
1 package Red Star PLATINUM Yeast
1/2 cup sugar
2 tsp orange zest
1/2 tsp salt
3/4 cup low-fat milk
1/4 cup water
1/4 cup unsalted butter, softened
3 large eggs, at room temperature
1/4 cup chopped almonds
3 Tbsp apricot jam
Combine apricots, cherries, brandy, and vanilla in a small bowl; macerate for 30 minutes, tossing occasionally. Coat a 12-cup bundt pan with nonstick spray; arrange sliced almonds into each section of pan.
Combine 2 cups flour, yeast, sugar, orange zest, and salt in a large mixer bowl; mix on low speed until incorporated. Combine milk and water in a microwave-safe measuring cup and heat 30 to 45 seconds, until very warm (120-130°F). Add to flour mixture and mix until combined. Add butter and eggs one at a time; mix until combined, then increase speed to medium and beat 3 minutes.
Combine macerated fruit and chopped almonds in a small bowl; add 1/4 cup flour and toss until coated; mix into batter on low speed for 1 minute. Gradually add enough flour, 1/4 cup at a time, to make a stiff batter (I added an additional 1 cup). Spoon batter into prepared pan and smooth with an offset spatula. Cover with plastic and let rise in a warm place until doubled in size (about 45 minutes).
Preheat oven to 350°F. Bake for 35 minutes or until golden. Cool for 10 minutes in pan on a wire rack; carefully invert onto rack. Place jam in a small bowl and microwave briefly (about 10 seconds); use a pastry brush to brush over warm coffeecake. Store in an airtight container at room temperature up to 3 days.
Yield – 16 servings (serving size: 1 slice)
Calories – 200
Carbs – 32
Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions expressed are my own.
Those photos have me drooling even though I just ate lunch! Beautiful and very delicious sounding. I love how the glaze make it shine so pretty.
This is my kind of bundt cake- stuffed with fruits and nuts and drenched with a jam glaze! How difficult was it to wait until the second day before serving? :D
This is lovely, Laura! I love how you soaked the dried fruits in brandy and vanilla to enhance the flavor of the cake. I am going to have to try this yeast. Sweet and savory break baking is one of my favorite things to do in the kitchen.
Laura, this cake looks wonderful and perfect for a weekend treat. Love the fruit inside.
This sounds so stinking good! that glaze is out of control. I’m drooling!
Perfect for a weekend breakfast with some coffee and jam may be!
~slurp~ wiping my mouth…I want that for breakfast with a tall mug of coffee!
Oh my, that coffeecake looks amazing. I’d love to wake up a slice of this.
I absolutely love their yeast! And this coffee cake looks amazing. I wish I could wake up to this in the morning!
Such a lovely coffee cake! I can see myself making this for my next houseguests. Great flavors!
What an outstanding coffee cake! I love the flavors that you put together Laura!
I love Red Star Platinum, this cake looks great, Laura!!
I haven’t seen that yeast in my market yet. I’ve been curious to see if it makes the finished product any lighter. Who doesn’t love lighter fluffier baked goods? Love all the goodies you tucked inside yours. I could go for a slice right now instead of dinner, lol, but I’ve gotta be good. At least that is what I keep telling myself. Hope you have a wonderful weekend.
-Gina-
I adore the combination of almonds and apricots! What an outstanding coffee cake!
so pretty!! i love how fluffy it looks and all the lovely goodies stuffed inside :)
First, I love Red Star PLATINUM…Tried it and it was fantastic! Second, I loveee your coffee cake, anything left..crumbs perhaps? hehehe..It looks amazing and very delicious, Laura!
Have a beautiful weekend!:)
Another beautiful dish and photos. You have a lovely site.
I’d love to know if there’s a similar yeast available here! That would be fun to play with! :D
Wow – this coffee cakes sounds so good and different with the apricots. It looks really pretty, too! I’d love to have a piece with my cup of coffee this morning.
Lovely cake Laura, perfect for the weekend ;-)
I love Red Star PLATINUM yeast and I LOVE coffeecake! I’m drooling over the thought of one with an apricot glaze. Yummmm!
Laura…beautiful cake! I really love yeast coffee cakes…they are so much lighter and the apricot glaze is just perfect! : )
I like the sound of this bread/cake hybrid :) It looks kind of like a panettone.
Is the texture similar or moister like a cake?
Coffee cake perfection! I love quick yeasts.
Stunning! Love this glazed coffeecake, Laura!
Such beautiful Bundt …
Loving the glaze on the cake and the pics…
Ooh!! I light coffee cake with fruit and a jammy glaze YUM!! I will have to try this for sure :)
Stunning Laura! Anything with apricot is a winner. I bet this did not last long in your house. Beautiful. :-)
I love coffeecakes with my afternoon tea – GASP! And yum, apricot glaze – I die! I have never tried baking coffee cakes with yeast, but it sure does look deeeeelicious!
Such a beautiful bundt Laura! i love yeast coffee cake! that glaze makes it even more irresistible!
Thanks for sharing and thank you for the lovely words on my guest post on Jen’s blog
What a delightful bundt/coffee cake full of fruit & nutty goodness and the apricot glaze adds a special touch!
So this looks shipping friendly, right? Just sayin’ ;)
What a magnificent coffeecake, Laura! I had no clue it was made with yeast…it looks so perfect and cake-like! I’m sucker for apricots, too…yum!
PS…I was bummed when I didn’t find the Platinum yeast at the grocery store…but it was only one market. I’m going to keep hunting as I’ve heard only rave reviews.
Baking with RSY Platinum makes such a difference. Your cake is gorgeous and the glaze is so pretty. I love cakes like this for breakfast. :)
A wonderful coffeecake! I love the afct that it is made with yeast.
Cheers,
Rosa
So lovely, Laura! I’ve never tried making a coffee cake with yeast – I can’t wait to try!
Beautiful! I just bought a new bundt pan, and now I have a great recipe to use with it!
Gorgeous!
I adore coffee cake, and have a version for a Sour Cream variety that I could make with my eyes closed but I’ve never tried a coffee cake with yeast before. Excited to give this one a whirl.
YUM!
Laura, thanks for introducing me to Red Star Yeast. I baked the cake today because your photography made it look irresistable. We couldn’t wait until tomorrow to taste test it. What delicious flavors with the apricots and cherries plus a little brandy to give even more flavor!
I will serve it to my group tomorrow and they will want the recipe.
Coffee cake with yeast?! So intriguing and delicious!!
This is such a beautiful coffeecake. I love how you used dried apricots in it. This would be a lovely coffeecake to serve for a spring brunch.
What a beautiful coffee cake! I love the combination of apricots and almonds.
It looks soooo appetizing! I love cakes (tender, soft and yummy sweet cakes!!!) and this one has a perfect combination of apricots, cherry and almonds. I’d have a piece right now! :-D
I love Platinum and it’s all I use. Guaranteed best results compared to anything else I’ve tried. And your cake looks gorgeous!
Loving all the flavors here, Laura. My daily tea time would be a lot more enjoyable with a slice (or two) of this coffee cake. :)
Good to know the yeast brand that you would recommend! Since I’m a little bit of yeast phobia, I need all the help I can get for baking bread, anything that requires yeast. :) Apricot in the coffee cake? Sounds delicious. I also love the look of these coffeecake too!
Your bread making is skilled already, Laura! I see your keeping to your resolution for the new year…and doing a beautiful job at it!!!
This looks so delicious! Wow – what great flavor!
Now that is one heck of a coffee cake! I love the apricot addition which is such an amazing flavor, perfect with coffee!