Apricot coffee cake
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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