Apricot Coffee Cake Recipe

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Apricot Coffee Cake Recipe
Apricot Coffee Cake Recipe photo by Taste of Home
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Apricot Coffee Cake Recipe

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Having friends over for coffee? Serve them this scrumptious cake from our Test Kitchen. They'll never guess it's light!
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 jar (10 ounces) 100% apricot spreadable fruit, divided
  • 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 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Apricot Coffee Cake in Light & Tasty June/July 2005, p54

Nutritional Facts

1 slice: 213 calories, 8g fat (2g saturated fat), 32mg cholesterol, 313mg sodium, 32g carbohydrate (11g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

  • 1 jar (10 ounces) 100% apricot spreadable fruit, divided
  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 40-45 minutes or until a toothpick inserted near 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Apricot Coffee Cake in Light & Tasty June/July 2005, p54

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