Cranberry apricot coffee cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bisquick Original baking mix |
| ¾ | cup | Sugar |
| ¼ | cup | Vegetable oil |
| 1½ | teaspoon | Almond extract |
| 2 | Eggs or 3 egg whites | |
| 1 | cup | Yoplait Extra Creamy plain fat-free yogurt |
| 2 | cups | Fresh or frozen cranberries; coarsely chopped |
| 1 | cup | Dried apricots; coarsely chopped |
| ½ | cup | Finely chopped almonds or pecans |
| ¼ | cup | Orange liqueur or orange juice |
| 1 | cup | Powdered sugar |
| 4 | teaspoons | Orange juice |
| ½ | teaspoon | Almond extract |
Directions
GLAZE
Prep time: 38 min. Bake Time: 55 min.
Heat oven to 350. Generously grease and flour 12-cup bundt cake pan.
Mix baking mix, sugar, oil, almond extract, eggs and yogurt in large bowl.
Stir in remaining ingredients except glaze. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Drizzle with Glaze.
16 servings.
Glaze: Mix all ingredients until smooth and thin enough to drizzle.
High altitude directions (3500 to 6500 feet) Bake 60 to 65 minutes.
Posted to brand-name-recipes by Whimsey Stephens <whimsey@...> on Feb 03, 1998