Cranberry-Apricot Coffee Cake

  • Prep 25 min
  • Total 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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
% Daily Value
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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