My kitchen is currently overflowing with Pillsbury brownie mixes and refrigerated cookie dough. Don’t worry, I’m not just looking for a sugar high – I’ve just started working on recipes for the 44th Pillsbury Bake-Off! Recipes are due April 20 and I encourage all my fellow food bloggers to enter. You’re such a creative bunch and you only need one good idea to win a trip to Orlando and the chance to compete for $1 million!
When I got the exciting call I was a finalist for the last Bake-Off, I was sure that this coffee cake recipe was the one they picked…it wasn’t, but I promise it’s really delicious and super easy to make. It’s also very versatile – you can easily change the kinds of nuts and fruit you use. My mom is addicted and now asks for it every single time I’m home! Ok, I hope I’ve inspired at least one person to have fun creating some recipes – time to get back to the kitchen!
Apricot Pecan Spiral Coffee Cake
1/4 cup Land O Lakes Unsalted Butter, softened
1/2 cup packed Domino Light Brown Sugar
1 cup Fisher Chef’s Naturals Pecan Pieces
1/2 cup chopped dried apricots
1 teaspoon cinnamon
1 (11-oz.) Pillsbury Refrigerated Crusty French Loaf
1/2 cup Smucker’s Apricot Preserves, melted
Heat oven to 350˚F. Grease 8-inch round cake pan. In small bowl, combine butter, sugar, pecan pieces, dried apricots, and cinnamon; mix well.
Unroll bread dough onto floured surface, forming a 13×12-inch rectangle. Spread melted preserves evenly over dough. Sprinkle evenly with nut mixture and press lightly into dough.
Cut dough into 8 even 12-inch long strips. Roll up 1 strip into a spiral. Place spiral on next strip, matching ends of strip as you work, and continue rolling. Add 2 more strips to the spiral in the same way. Place spiral into center of greased pan. Cut remaining 4 strips in half to form 8 6-inch strips. To finish the spiral, loosely wrap remaining strips around the centered spiral in the pan, one at a time, matching ends of strips as you work. Spread completed spiral to fit pan, if needed, by pushing the center of the spiral down and out, so spiral fills and touches edges of the pan.
Bake at 350˚F for 28 to 33 minutes, or until coffee cake is golden brown. Immediately invert on serving platter, cool for 5-10 minutes, and cut into wedges. Serve warm. Makes 8 servings.
Nutrition: 372 calories, 17.6g fat, 2.2g fiber, 5.3g protein per serving
Cost: $5.70 total