Cranberry-apricot coffee cake
16 Servings
Ingredients
| Quantity | 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 |
Directions
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, .