Cranberry-Apricot Coffee Cake

 

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

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.