Mixed Fruit Coffee Cake

Mixed Fruit Coffee Cake

Dried fruits take the cake in a delicious quick-to-make coffee cake.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

1
package (7 oz) dried mixed fruit, coarsely chopped
1/2
cup orange juice
1 1/2
cups Original Bisquick® mix
1/2
cup sugar
1/3
cup plain fat-free yogurt
2
tablespoons butter or margarine, melted
1
teaspoon vanilla
1
egg
  1. Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
  2. In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
  3. In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
  4. Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
If necessary, cover the coffee cake with foil halfway through baking to keep the fruit from overbrowning.
Special Touch
Bake the coffee cake in a springform pan so it will be easy to remove and attractive to serve. Sprinkle with powdered sugar just before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 35mg;
  • Sodium 320mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 2g,
    • Sugars 27g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.