Macadamia Apricot Coffee Cake
Homestead Lodging
3 1/2 ounce jar macadamia nuts, chopped
1/4 cup sugar 1 tablespoon flour 2 tablespoons margarine,
softened 1 egg separated 8 ounce can Pillsbury
refrigerated crescent rolls
2/4 cup apricot preserves
3/2 teaspoon grated orange peel 5 teaspoons sugar 1
tablespoon flour 2 teaspoons margarine, softened
Heat oven to 375 degrees. In a small bowl, combine 1/2 cup
of the chopped macadamia nuts, 1/4 cup sugar, 1 tablespoon
flour, 2 tablespoons margarine and egg yolk; mix well. Set
aside. Unroll dough into 2 long rectangles on ungreased
cookie sheet; overlap long sides 1 inch. Firmly press edges
and perforations to seal. Press or roll into a 13x8 inch
rectangle. Spread prepared filling lengthwise down center
1/3 of rectangle. In a small bowl combine preserves and
orange peel; spread over filling. To give the braided
appearance, fold strips of dough at an angle across
filling, alternating from side to side. Fold ends of coffee
cake under to seal. Beat egg white slightly; brush over
coffee cake.
In a small bowl, combine 5 teaspoons sugar, 1 tablespoon
flour, 2 teaspoons margarine and remaining macadamia nuts;
mix until crumbly. Sprinkle crumbs evenly over coffee cake.
Bake at 375 degrees for 15 to 25 minutes or until deep
golden. Cool 10 to 15 minutes before serving.
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