The best delicious Apricot Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Coffee Cake recipe today!
Hello my friends, this Apricot Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Apricot Coffee Cake.
What Makes This Apricot Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Coffee Cake.
Ready to make this Apricot Coffee Cake Recipe? Let’s do it!
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2 c Bisquick reduced fat baking
-mix
1/2 c Sugar
1/4 c Milk
2 tb Margarine or butter; melted
1/2 ts Ground nutmeg
2 Eggs
1 cn (8.5-oz) apricot halves;
-well drained and cut into
-fourths
1 cn (15.25-oz) crushed
-pineapple; well drained
2/3 c Apricot preserves
HEAT oven to 375 degrees. Grease 2 round pans, 9×1-1/2 inches.
MIX all ingredients except preserves thoroughly. Divide batter between
pans.
BAKE 20 to 22 minutes or until golden brown; cool completely. Place one
cake layer, rounded side down, on serving plate; spread with 1/3 cup
preserves. Top with second cake layer, rounded side up; spread with
remaining preserves. 8 servings.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
8 Servings
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