Cranberry-apricot coffee cake

Yield: 16 Servings

Measure Ingredient
3 cups Bisquick original baking mix
¾ cup Sugar
¼ cup Olive or vegetable oil
1½ teaspoon Almond extract
2 Eggs -or-
3 Egg whites
1 carton (8-oz) plain nonfat yogurt
2 cups Fresh or frozen cranberries; chopped
1 cup Dried apricots; coarsely chopped
½ cup Finely chopped almonds or pecans
¼ cup Orange-flavored liqueur or orange juice

Heat oven to 350 degrees. 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. 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. If desired, frost with mixture of 1 cup powdered sugar, 2 tablespoons orange juice and ½ teaspoon almond extract.

16 servings.

From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .

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