FRUIT AND NUT COFFEE CAKE

1 pkg active dry yeast
1/4 cup warm (105-115 degrees)
1/2 cup butter, melted and cooled
2 large eggs
1/2 tsp salt
2 1/2 cups all-purpose flour

Filling:
2 tbsp butter
1/2 cup granulated sugar
1 tbsp vanilla extract
1/2 cup raisins, dark or golden
1/2 cup chopped dried apricots
1/2 cup chopped nuts (almonds, walnuts, or pecans)

Glaze:
1 large egg, lightly beaten

Garnish:
Powdered sugar

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

Stir butter, eggs, and salt into the yeast mixture. Stir in flour. Using an electric mixer on medium speed, beat flour mixture until a crumbly dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise until doubled, about 1 1/2 hours.

Meanwhile, prepare the filling by beating together the butter, sugar, and vanilla until light and fluffy, using an electric mixer on medium speed. Stir in the raisins, apricots, and nuts.

Grease and flour a 10-inch springform pan.

Punch down dough. Turn dough out onto a lightly floured surface and knead 1 to 2 minutes. Reserve 1/3 of the dough for the top. Using a lightly floured rolling pin, roll remaining dough into a 15-inch circle. Transfer to the prepared pan. Trim,  leaving a 1-inch overhang.

Spread filling over dough in the pan. Divide the reserved dough into 6 equal pieces. Roll each piece into a 10-in long rope; form a crisscross pattern over the filling. Fold in overhang to cover the ends.

Cover the pan loosely with a damp cloth; let rise in refrigerator until doubled, about 2 hours.

Preheat oven to 400 degrees.
Brush top of cake with the egg glaze and bake at 400 degrees until golden, about 25 minutes. Remove from oven to a wire rack to cool slightly. Turn out onto the wire rack to cool completely.

Dust cake with powdered sugar.