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Cranberry-Apricot Coffee Cake
Cranberry-Apricot Coffee Cake
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Prep Time:
25 minutes
Total Time:
2 hours 35 minutes
Delicious fruit and nut coffee cake, perfect for any meal!
Ingredients:
  • 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
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon almond extract
Instructions:
  • Preheat oven to 350°F. Grease and flour a 12-cup fluted tube cake pan generously. In a large bowl, combine Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs, and yogurt until fully blended. Fold in the rest of the coffee cake ingredients until well mixed. Transfer the batter into the prepared pan.
  • Bake for 50 to 55 minutes until a toothpick inserted near the center comes out clean. Let it cool for 15 minutes, then remove from the pan to a cooling rack. Allow it to cool completely for about 1 hour.
  • Combine all glaze ingredients in a medium bowl until velvety and the perfect consistency for pouring. Drizzle the glaze over the cooled cake.

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