This is a print preview of "Apricot Coffee Cake" recipe.

Apricot Coffee Cake Recipe
by Global Cookbook

Apricot Coffee Cake
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  Servings: 8

Ingredients

  • 2 c. Bisquick reduced fat baking mix
  • 1/2 c. Sugar
  • 1/4 c. Lowfat milk
  • 2 Tbsp. Margarine or possibly butter, melted
  • 1/2 tsp Grnd nutmeg
  • 2 x Large eggs
  • 1 can (8.5-ounce) apricot halves, well liquid removed and cut into fourths
  • 1 can (15.25-ounce) crushed pineapple, well liquid removed
  • 2/3 c. Apricot preserves

Directions

  1. HEAT oven to 375 degrees. Grease 2 round pans, 9x1-1/2 inches.
  2. MIX all ingredients except preserves thoroughly. Divide batter between pans.
  3. BAKE 20 to 22 min or possibly till golden; cold completely. Place one cake layer, rounded side down, on serving plate; spread with 1/3 c. preserves. Top with second cake layer, rounded side up; spread with remaining preserves. 8 servings.