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Mixed Fruit Coffee Cake

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Mixed Fruit Coffee Cake
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 8
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Dried fruits take the cake in a delicious quick-to-make coffee cake.
Updated Feb 19, 2007

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If necessary, cover the coffee cake with foil halfway through baking to keep the fruit from overbrowning.
  • tip 2
    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

260 Calories, 6g Total Fat, 4g Protein, 46g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
35mg
11%
Sodium
320mg
13%
Potassium
270mg
8%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
10%
Sugars
27g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
6%
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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