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| 3 | cups Original Bisquick® mix |
| 3/4 | cup granulated sugar |
| 1/4 | cup vegetable oil |
| 1 1/2 | teaspoons almond extract |
| 2 | eggs |
| 1 | cup plain low-fat yogurt |
| 2 | cups fresh or frozen cranberries, coarsely chopped |
| 1 | cup dried apricots, coarsely chopped |
| 1/2 | cup finely chopped almonds or pecans |
| 1/4 | cup orange-flavored liqueur or orange juice |
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| 1 | cup powdered sugar |
| 2 | tablespoons orange juice |
| 1/2 | teaspoon almond extract |
| 1. | Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan. |
| 2. | Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. |
| 3. | In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake. |
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| Too much cake? Instead of throwing out leftovers, transform them into a brand-new dish. Substitute cake slices for bread in your favorite French toast or bread pudding recipe. |
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| Double the cranberry hit by replacing the dried apricots with dried cranberries. |
Nutrition Information:
260 ( 90 ); 10 g ( 2 g); 25 mg; 340 mg; 40 g ( 2 g); 4 g 12 %; 2 %; 8 %; 8 % 1 ; 1 1/2 ; 2