APRICOT-ORANGE RING COFFEE CAKE
The filling can be refrigerated in an airtight container for up to 3 days.
Omit almond filling. Bring 2 cups dried apricots, 1 cup water, and 3 tablespoons sugar to boil in medium saucepan over medium-high heat. Reduce heat to medium and boil gently, stirring occasionally, until apricots are soft and water has nearly evaporated, 16 to 18 minutes. Transfer warm apricots to food processor. Add 3 tablespoons grated orange zest, 3 tablespoons orange juice, and 2 tablespoons rum (optional) and process until smooth, about 1 minute. Let mixture cool to room temperature before spreading over dough in step 5.