Apricot coffee cake

Yield: 1 servings

Measure Ingredient
1½ cup Flour
¼ teaspoon Salt
2 teaspoons Baking powder
12 teaspoons Equiv.sweetner
1 Egg
¼ cup Nonfat dry milk
⅔ cup Water
1 teaspoon Vanilla
2 cups Canned apricots,drain+chop
Ground cinnamon

Preheat oven to 375F. In a small bowl, sift flour, salt and baking powder.In another bowl, cream sweetner, egg and margarine on low spped of an electric mixer. Add dry milk, water and vanilla. Beat until blended. Stir in dry ingriedients. Stir until smooth. Spread batter in 8" square pan that has been sprayed with a nonstick cooking spray. Arrange apricots evenly over batter. Sprinkle liberally with cinnamon. Bake 25 minutes, until toothpick inserted in cneter of cake comes out clean. Cool in pan. From *Prodigy's Food and Wine Bulletin Board, from Bridget Benjamin,phfc09a

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