The best delicious Cranberry-apricot Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry-apricot Coffee Cake recipe today!
Hello my friends, this Cranberry-apricot Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry-apricot Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Cranberry-apricot Coffee Cake.
What Makes This Cranberry-apricot Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry-apricot Coffee Cake.
Ready to make this Cranberry-apricot Coffee Cake Recipe? Let’s do it!
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3 c Bisquick original baking mix
3/4 c Sugar
1/4 c Olive or vegetable oil
1 1/2 ts Almond extract
2 Eggs -or-
3 Egg whites
1 ct (8-oz) plain nonfat yogurt
2 c Fresh or frozen cranberries;
-chopped
1 c Dried apricots; coarsely
-chopped
1/2 c Finely chopped almonds or
-pecans
1/4 c Orange-flavored liqueur or
-orange juice
Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake
pan. Mix baking mix, sugar, oil, almond extract, eggs and yogurt in large
bowl. Stir in remaining ingredients. Pour into pan. Bake 50 to 55 minutes
or until toothpick inserted near center comes out clean. Cool 15 minutes;
remove from pan. Cool completely. If desired, frost with mixture of 1 cup
powdered sugar, 2 tablespoons orange juice and 1/2 teaspoon almond extract.
16 servings.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
16 Servings
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