Apricot Cranberry Cake
"This cranberry and apricot cake is a yummy treat for breakfast or brunch," says Helen Borkoski of Silver Spring, Maryland. "Its aroma while baking calls everyone to the kitchen."12-16 ServingsPrep: 15 min. Bake: 50 min. + cooling
Ingredients
- 3 cups biscuit/baking mix
- 3/4 cup sugar
- 2 eggs, beaten
- 1 cup (8 ounces) plain yogurt
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 1-1/2 teaspoons almond extract
- 2 cups chopped fresh or frozen cranberries
- 3/4 cup chopped dried apricots
- 1/2 cup chopped almonds
- GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons orange juice
- 1/2 teaspoon vanilla extract
Directions
- In a bowl, combine the biscuit mix and sugar. In another bowl,
- combine the eggs, yogurt, orange juice, oil and almond extract. Stir
- into biscuit mixture just until combined. Fold in the cranberries,
- apricots and almonds.
- Transfer to a greased and floured 10-in. fluted tube pan. Bake at
- 350° for 50-55 minutes or until toothpick inserted near the
- center comes out clean. Cool for 10 minutes before removing to wire
- rack to cool completely.
- In a bowl, combine the glaze ingredients until smooth. Drizzle over