Cranberry-Apricot Coffee Cake
Laden with fruits and nuts, this hearty coffee cake is scrumptious fare
for
breakfast, brunch or dessert!
3 cups Original Bisquick mix
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
Orange-Almond Glaze (See Below)
Heat oven to 350 F. Generously grease and flour 12-cup bundt cake pan.
Stir Bisquick, sugar, oil, almond extract, eggs and yogurt in large bowl
until blended. Stir in remaining ingredients except Orange-Almond Glaze.
Pour into pan. Bake 50 to 55 minutes or until toothpick inserted near
center comes out clean. Cool 15 minutes; remove from pan to wire rack.
Cool completely, about 1 hour. Drizzle with Orange-Almond Glaze.
from the betty crocker site
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/