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Apricot Coffee Cake

Having friends over for coffee? Serve them this scrumptious cake from our Test Kitchen. They'll never guess it's light!

16 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

1 jar (10 ounces) apricot spreadable fruit
3/4 cup chopped pecans
Sugar substitute equivalent to 1/3 cup sugar
4 teaspoons ground cinnamon
CAKE:
3-1/4 cups reduced-fat biscuit/baking mix
Sugar substitute equivalent to 3/4 cup sugar
1/8 teaspoon ground cardamom
2 eggs
1 cup fat-free milk
2/3 cup reduced-fat sour cream
1 tablespoon butter, melted

Directions

Place 3 tablespoons spreadable fruit in a small microwave-safe bowl;
cover and refrigerate. In another bowl, combine the pecans, sugar
substitute, cinnamon and remaining spreadable fruit; set aside.
For cake, in a large bowl, combine the biscuit mix, sugar substitute
and cardamom. Combine the eggs, milk, sour cream and butter; stir
into dry ingredients just until moistened.
Spread a third of the batter into a 10-in. fluted tube pan coated
with cooking spray. Spread with half of the pecan mixture. Repeat
layers. Top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near

2 of 2

Apricot Coffee Cake (continued)

Directions (continued)

the center comes out clean. Cool for 15 minutes before removing from
pan to a wire rack. In a microwave, warm the reserved spreadable
fruit; brush over warm cake. Cool completely. Yield: 16 servings.

Nutrition Facts: 1 piece equals 213 calories, 8 g fat (2 g saturated fat), 32 mg cholesterol, 313 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.