Cranberry-Apricot Coffee Cake

(from kintyre’s recipe box)

Source: Bisquick Cookbook

Cook time: 50 minutes
Serves 16 people

Categories: breakfast, nondairy

Ingredients

  • 3 cups Original Bisquick
  • 3/4 cup 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
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon almond extract

Directions

  1. Heat oven to 350 degrees.

  2. Generously grease and flour 12-cup bundt cake pan.

  3. Stir Bisquick, sugar, oil, almond extract, eggs and yogurt in large bowl until blended.

  4. Stir in remaining ingredients except Orange-Almond Glaze.

  5. Pour into pan.

  6. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean.

  7. Cool 15 minutes; remove from pan to wire rack.

  8. Cool completely, about 1 hour.

  9. Drizzle with Orange-Almond Glaze.

  10. Orange-Almond Glaze: Mix powdered sugar, 2 tablespoon orange juice and almond extract until smooth and thin enough to drizzle.

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