Really Easy Braided Apricot Coffee Cake

Warning: the following recipe is not one bit healthy or clean. However, that is okay because having cheat days from regular, healthy eating is important. My family is content enough to eat nutritiously on a regular basis, but there would be an all-out rebellion if I even attempted to “healthify” the holiday food. This is fine by me because it ensures full cooperation on other days. In fact, with the kids away at school it’s been nice to see that they monitor their eating habits themselves. When they are home, they ask me to buy vegetables and wholesome foods. I like to think that having a balance encouraged this self-discipline. Since they love treats for holidays I happily oblige. Today’s Really Easy Braided Apricot Coffee Cake is a favorite traditional breakfast for Easter and Christmas in our house. I know you will enjoy it as well!

There’s a reason I only pull this out on Easter and Christmas. That’s because it’s so good that you just want to keep eating it. Furthermore, I usually make two of these because the men alone will polish off one whole coffee cake one in a sitting. It is very easy to find yourself slicing off “just a little bit”. I sigh with relief when it is finally gone because this coffee cake is just way too good, and I have no willpower when one is around.

This is also an impressive coffee cake that looks much harder than it is to make. When people see you bringing out a lovely and delicious braided coffee cake they assume you spent hours in the kitchen. However, nothing could be farther from the truth. It takes less than an hour from beginning to end. This super easy recipe is one I have been making these for most of my marriage, so it is a tried and true recipe. I can’t remember where I got the original recipe, but as it is floating all over the internet I am not concerned. So, save this recipe to your Pinterest boards and enjoy!

Really easy braided apricot Coffee Cake

*Approximately 45 minutes to make including bake time.

2 cups of Bisquik or Krusteaz baking mix (it should say baking mix; not pancake/waffle mix)

3 oz. softened cream cheese

1/4 cup soft butter

1/3 cup of milk

One cup of apricot preserves, warmed

1 cup powdered sugar

1 tbsp. butter

A few drops of vanilla extract

Milk or light cream for thinning icing

Begin by cutting cream cheese and butter into baking mix until mixture is blended. Stir in 1/3 cup of milk until dough comes together. Knead dough a few times.

Next, roll dough between 2 sheets of wax paper until it is a rectangle about 9 x 17 inches in size. Don’t roll the dough too thin or it will break when you braid it. Transfer dough to ungreased baking sheet or parchment lined (see note below). Spread preserves down the middle leaving several inches of room on either side. Take a sharp knife and make 3-inch cuts every inch or so down the long side of the coffee cake. Make sure to do the same on the other side.

Note: if you plan to transfer this coffee cake to another dish then bake on parchment. Let cool completely before transferring. To transfer pick up coffee cake with parchment paper and set on desired dish. Pull out parchment paper from underneath.

Fold over both ends a couple inches before braiding to keep preserves from leaking during baking.

Alternating strips, “braid” the coffee cake so the strips cover the preserves. Make sure to keep your braid on the snug side with plenty of overlap so the braid doesn’t break open when dough rises.

Bake at 375 degrees for 15-20 until lightly brown around edges and starting to brown on top. While baking make the icing by combing powdered sugar and butter, adding milk a tablespoon at a time until icing is pouring consistency. Don’t thin the icing too much or it will completely run off coffee cake. Let the coffee cake cool for 10-15 minutes and then pour icing on top. Serve.

This coffee cake pairs well with eggs and sausage/bacon for a festive Easter or Christmas morning breakfast. Mix things up by using a different fruit preserves. Other good choices include raspberry and blueberry. I hope you enjoy this recipe as much as we do and that it becomes a holiday tradition for your family and friends as well. Have an amazing week!

Enjoy!