Apricot Coffee Cake

Name: Apricot Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 servings.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
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 large eggs; 1 cup fat-free milk; 2/3 cup reduced-fat sour cream; 1 tablespoon butter, melted

Having friends over for coffee? Serve them this scrumptious cake from our Test Kitchen. They'll never guess it's light!

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 large 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 in 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.

Editor's Note

This recipe was tested with Splenda no-calorie sweetener.

Nutrition 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.