Cranberry-Apricot Coffee Cake

Cranberry-Apricot Coffee Cake

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

Prep Time

25

Minutes

Total Time

2:35

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
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.
Substitution
Double the cranberry hit by replacing the dried apricots with dried cranberries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 2 g,),
  • Cholesterol 25 mg;
  • Sodium 340 mg;
  • Total Carbohydrate 40 g
    • (Dietary Fiber 2 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 1/2 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.