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 Vegetable oil
1 1/2 ts Almond extract
2 Eggs or 3 egg whites
1 c Yoplait Extra Creamy plain
-fat-free yogurt
2 c Fresh or frozen cranberries;
-coarsely chopped
1 c Dried apricots; coarsely
-chopped
1/2 c Finely chopped almonds or
-pecans
1/4 c Orange liqueur or orange
-juice
-GLAZE-
1 c Powdered sugar
4 ts Orange juice
1/2 ts Almond extract
Prep time: 38 min. Bake Time: 55 min.
Heat oven to 350. 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 except glaze. 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. Drizzle with
Glaze.
16 servings.
Glaze: Mix all ingredients until smooth and thin enough to drizzle.
High altitude directions (3500 to 6500 feet) Bake 60 to 65 minutes.
Yields
1 Servings
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