To make dough:
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat baby food, water and butter until very warm (120 to 130?F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
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To shape:
Roll dough to 20 ? 9-inch rectangle. Spread jam evenly on dough to within 1/2 inch of edges; sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on greased large baking sheet. With sharp knife, make cuts along outer edge of ring at 1-inch intervals, cutting 3/4 of the way through dough. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350?F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Makes 1 coffee cake.
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To make icing:
In small bowl, combine icing ingredients; stir until smooth. Drizzle over coffee cake.
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