Cranberry-Apricot Coffee Cake

Laden with fruits and nuts, this hearty coffee cake is scrumptious fare for breakfast, brunch or dessert!

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( 11 Ratings)

11 Ratings

5 Stars 36%

4 Stars 27%

3 Stars 36%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 25 min
Total Time 2 hr 35 min
Servings 16

Ingredients

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

Orange-Almond Glaze

1: cup powdered sugar

2: tablespoons orange juice

1/2: teaspoon almond extract

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Double the cranberry hit by replacing the dried apricots with dried cranberries.

Got questions? Our experts have the answers. Ask Betty now.