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Apricot Coffee Cake

 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


  • 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


  • 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.
Nutritional 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.