Cake, Batter, and Bowl

Apricot Pecan Spiral Coffee Cake

Brunch Dishes

Apricot Pecan Spiral Coffee Cake

Apricot Pecan Spiral Coffee Cake

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
Printable Recipe

Ingredients:
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

Directions:
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

Egg and Potato Squares with Gruyere, Asparagus, and Mushrooms

Happy New Year! Did anyone else make any foodie resolutions? My goal last year was to get my blog up and running, and I remember spending the first few weekends in January designing the header and side bars for my little site. This year I just want to continue...

Fajita Frittata

My mom used to make breakfast for dinner every Thursday night when I was growing up and I always looked forward to it. Really, is there anything better than a big plate full of cheesy eggs, pancakes with melted butter and maple syrup, and fruit salad? I would love to...

Protein-Packed Quiche with a Chickpea Crust

I returned from a lab ski trip today (which turned into a snowshoeing trip since it was raining and the slopes were icy), and my hubby immediately requested I make him another protein-packed quiche. He has recently gotten very into weightlifting and is surviving on...

Egg, Bacon, Mushroom, and Goat Cheese Breakfast Sandwiches

Having just visited San Diego last fall for our friend Renee’s wedding, I decided to take it easy on the tourist attractions during this trip and instead use my time off from the conference to unwind. I slept in late, ate breakfast while enjoying the amazing views...

Mini Bagel Breakfast Sandwiches

My hubby and I shop for the majority of our groceries together on the weekends, but Apolinaras usually heads to the store by himself when we need something during the week. I try to help him out by structuring the list so it goes in order of the store aisles and...

Nutella Gingerbread Scones

We currently have a bunch of cookies in our snack drawer at work, and lately I’ve been reaching first for the gingersnaps dipped in chocolate. They are just so good! Then the other day I had a light bulb moment - you know what would be even better? Gingersnaps topped...

Hawaiian Omelet

There are a fair number of cooking techniques that I have yet to master, and one that I’m particularly interesting in conquering is how to make the perfect omelet. I feel like it's always mentioned on Top Chef how cooking eggs is a measure of a chef’s skills and well,...

Pumpkin Beer Bread

We’ve been all about beer lately. Apolinaras has recently gotten into home brewing and just proudly sealed 40 bottles of Oak-Aged Baltic Porter last night. It's supposed to age for at least a month before it’s really ready, but I snuck a couple sips of the green stuff...