Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/4 c Flour
1/4 c Sugar
1 ts Salt
2 pk Active dry yeast
1/2 c Dairy sour cream
1/2 c Water
6 tb Butter or margarine
1 Egg, room temperature
1/2 c Dried apricots, chopped
1/2 c Pecan pieces
1/4 c Brown sugar, packed
1/2 ts Cinnamon
Powdered sugar
Milk

In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat sour
cream, water and 1/4 cup margarine until hot to touch; add to dry
ingredients. Beat 2 minutes at low speed. Add egg; beat 2 minutes at
medium speed. Stir in enough remaining flour to make a soft dough. On
floured surface, knead 4 minutes.
Place in greased bowl, turning to grease top. Cover, let rise in a
warm place 20 minutes or until doubled.
Punch dough down. Roll doug to a 16x9 inch rectangle.
Spread remaining 2 tablespoons butter on dough. In small bowl,
combine apricots, pecans, brown sugar and cinnamon; sprinkle over
dough. Roll up from long side as for a jelly roll; seal seam. On
grease cookie sheet, place roll seam side down. Seal ends together to
form a ring. Cut slits 2/3 of the way through at 1 inch intervals.
Turn each section on its side; cover.
Let rise in a warm place 20 minutes or until almost doubled.

Bake at 375~ 20 to 25 minutes. Remove from baking sheet; cool on
wire rack. Mix milk with powdered sugar to make a glaze and drizzle
over coffeecake.

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