Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside. In a large bowl combine 1 cup of the flour, the yeast, and cardamom or nutmeg. In a saucepan heat and stir the water, sugar, butter or margarine, and salt just until warm (120 degree F to 130 degree F) and butter or margarine almost melts; add to flour mixture along with the egg product. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.

Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff). Spoon the batter into prepared casserole. Cover and let rise in a warm place until nearly double (50 to 60 minutes).

Bake in a 375 degree F oven for 30 minutes. (If necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent overbrowning.) Remove the coffee cake from casserole or souffle dish. Cool slightly on a wire rack. If desired, serve warm cake with apricot spread. Makes 12 servings.