Laden with fruits and nuts, this hearty coffee cake is scrumptious fare for breakfast, brunch or dessert!
Cranberry-Apricot Coffee Cake
- Prep Time 25 min
- Total 2 hr 35 min
- Servings 16
- Ingredients 13
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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.
Nutrition
260
Calories
10 g
Total Fat
4 g
Protein
40 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 90
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Cholesterol
- 25 mg
- Sodium
- 340 mg
- Potassium
- 230 mg
- Total Carbohydrate
- 40 g
- Dietary Fiber
- 2 g
- Protein
- 4 g
% Daily Value*:
- Vitamin A
- 12%
- 12%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 Fat;Tips from the Betty Crocker Kitchens
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