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Chocolate-Apricot Coffee Cake

My big sister shared this sensational coffee cake with me. The unique combination of flavors in the center swirl really sets this above the rest. Your guest will be surprised and delighted with the apricot-chocolate filling.—

12 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

1/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup chopped dried apricots
1/4 cup semisweet chocolate chips
1 tablespoon baking cocoa
1-1/2 teaspoons instant coffee granules
1 teaspoon ground cinnamon
BATTER:
3/4 cup butter, softened
1-1/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups (16 ounces) plain yogurt
1/2 teaspoon confectioners' sugar

Directions

In a small bowl, combine the first seven ingredients; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking powder, baking soda and salt; add
to the creamed mixture alternately with yogurt, beating well after

2 of 2

Chocolate-Apricot Coffee Cake (continued)

Directions (continued)

each addition.
Transfer half of the batter to a greased and floured 10-in. fluted
tube pan. Sprinkle filling over batter. Top with remaining batter.
Bake at 325° for 50-55 minutes or until a toothpick inserted
near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool
completely. Dust with confectioners' sugar. Yield: 12 servings.

Nutrition Facts: 1 slice equals 424 calories, 18 g fat (10 g saturated fat), 94 mg cholesterol, 496 mg sodium, 59 g carbohydrate, 2 g fiber, 8 g protein.