Cranberry-Apricot Coffee Cake

Laden with fruits and nuts, this hearty coffee cake is scrumptious fare for breakfast, brunch or dessert!

Cranberry-Apricot Coffee Cake

YoplaitRecipe by Yoplait

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25 minutes

2 hours 35 minutes

16 servings

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Nutrition Info

  • 1 Serving
  • 260
  • 10g
    (Saturated Fat 2g)
  • 25mg
  • 340mg
  • 40g
    (Dietary Fiber 2g)
  • 4g
  • Percent Daily Value*
  • 12%
  • 2%
  • 8%
  • 8%
  • Exchanges
  • 2
  • 1 1/2
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Planned-Overs

    Too much cake? Instead of throwing out leftovers, transform them into a brand-new dish. Substitute cake slices for bread in your favorite French toast or bread pudding recipe.

  • Substitution

    Double the cranberry hit by replacing the dried apricots with dried cranberries.

Ingredients

  • Coffee Cake
  • 3  cups Original Bisquick® mix
  • 3/4  cup granulated sugar
  • 1/4  cup vegetable oil
  • 1 1/2  teaspoons almond extract
  • 2  eggs
  • 1  cup plain low-fat yogurt
  • 2  cups fresh or frozen cranberries, coarsely chopped
  • 1  cup dried apricots, coarsely chopped
  • 1/2  cup finely chopped almonds or pecans
  • 1/4  cup orange-flavored liqueur or orange juice
  • Orange-Almond Glaze
  • 1  cup powdered sugar
  • 2  tablespoons orange juice
  • 1/2  teaspoon almond extract

Directions

  1. 1Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan.
  2. 2Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  3. 3In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.

Categories: Course, Breads, Coffee Cakes, Breakfast, Coffee Cakes, Desserts, Healthy

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