Golden apricot coffee cake recipe (1960)

Name: Golden apricot coffee cake
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12
Ingredients: 1/2 cup margarine; 1/4 cup sugar; 3/4 cup slivered blanched almonds; 1/2 cup apricot jam; 1 tablespoon grated lemon rind; 1/4 cup warm (not hot) water; 1 package active dry yeast; 1/2 cup margarine; 1/2 cup sugar; 3 eggs; 1/4 cup milk; 3 cups sifted enriched flour; 1/2 teaspoon salt

Categories: 1960s, Vintage advertisements, Vintage breakfast & classic brunch recipes, Vintage dessert recipes, Vintage food & drink

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Prize-winning golden apricot coffee cake

Right from the State Fair Champion… Easy enough for any bride! Mrs. George McCollum of Hopkins won the new gold ribbon for yeast baking at the Minnesota State Fair for her Golden apricot coffee cake.

“Just mix and spoon — it rises in the pan!” says Mrs. McCollum. “A quick way to make marvelous coffeecake… even if you’ve never baked before.

“It’s topped with sunny apricot jam and crispy slivered almonds — has that wonderful flavor only yeast baking can give you. Just be sure to use Fleischmann’s active dry yeast. It’s so fast-rising and dependable… and easy to use!”

ALSO TRY: Caramel-pecan harvest rolls: A retro breakfast from the 1960s

Golden apricot coffee cake

Yield: 12 servings

Prep Time: 1 hour 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Ingredients

1/2 cup margarine
1/4 cup sugar
3/4 cup slivered blanched almonds
1/2 cup apricot jam
1 tablespoon grated lemon rind
1/4 cup warm (not hot) water
1 package active dry yeast
1/2 cup margarine
1/2 cup sugar
3 eggs
1/4 cup milk
3 cups sifted enriched flour
1/2 teaspoon salt

Instructions

Start by making the topping: combine first 5 ingredients in saucepan, cook gently 5 minutes, stirring often.
Let cool.
Now for the cake: sprinkle yeast in water and dissolve.
In a mixing bowl, cream margarine, gradually adding sugar, to cream together.
Stir in yeast mixture and remaining ingredients.
Beat until blended.
Reserve 1/2 cup dough.
Spread remaining dough in greased 9- by by 9-inch pan.
Cover with apricot filling.
Work reserved 1/2 cup dough with 1/4 cup additional flour until smooth and pliable.
Roll into 12- by 12-inch square.
Cut into 1/2-inch strips.
Arrange lattice fashion over filling.
Brush with beaten egg white.
Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 375 (F) (moderate) for about 30 minutes.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 21gSaturated Fat: 4gTrans Fat: 3gUnsaturated Fat: 17gCholesterol: 47mgSodium: 158mgCarbohydrates: 47gFiber: 2gSugar: 19gProtein: 7g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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