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Cranberry-Apricot Coffee Cake

Cranberry-Apricot Coffee Cake
  • Prep 25 min
  • Total 2 hr 35 min
  • Servings 16
Laden with fruits and nuts, this hearty coffee cake is scrumptious fare for breakfast, brunch or dessert!
Updated August 14, 2006

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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
Total Fat
10 g
Saturated Fat
2 g
Cholesterol
25 mg
Sodium
340 mg
Potassium
230 mg
Total Carbohydrate
40 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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