Print Options

Back to Apricot Coffee Cake >

Include these items:

Taste of Home Logo

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

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.
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.