|
| 3 | cups Original Bisquick® mix |
| 3/4 | cup granulated sugar |
| 1/4 | cup vegetable oil |
| 1 1/2 | teaspoons vanilla |
| 2 | eggs |
| 1 | cup plain fat-free yogurt |
| 2 | cups fresh or Cascadian Farm® frozen organic blueberries |
| 1/2 | cup finely chopped almonds, if desired |
| 1/4 | cup orange-flavored liqueur or orange juice |
| 3/4 | cup dried cherries |
|
| 1 | cup powdered sugar |
| 4 | teaspoons orange juice |
| 1/2 | teaspoon vanilla |
| 1. | Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour. |
| 2. | In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Pour into pan. |
| 3. | Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. |
| 4. | In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
|
| Bake 1 hour to 1 hour 5 minutes.
|
|
| For Cranberry Coffee Cake, use coarsely chopped cranberries instead of the
blueberries, chopped dried apricots instead of the cherries and almond extract
instead of the vanilla.
|
|
| To sugar the blueberries for a garnish, roll frozen blueberries in sugar, or lightly brush fresh or frozen blueberries with corn syrup, then roll in sugar. |
Nutrition Information:
240 ( 60); 7g ( 1 1/2g, 1g); 25mg; 300mg; 41g ( 1g, 24g); 4g 4%; 2%; 6%; 4% 1 ; 1 1/2 ; 0 ; 1 1/2 3