Apricot and Almond Lattice Coffee Cake • Argo Starch

Ingredients

• Coffee Cake
• 1/4 cup warm water (100° to 110F)
• 1 (2-1/4 tsp.) envelope yeast, ADY or traditional
• 3 to 3-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup sour cream
• 2 tablespoons butter OR margarine, melted
• 1 egg
• Apricot Filling
• 1 cup diced, dried apricots
• 3/4 cup sugar
• 3 cups water, divided
• 2 tablespoons Argo^® Corn Starch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup toasted, chopped almonds