Apricot Coffee Cake Recipe
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
- HEAT oven to 375 degrees. Grease 2 round pans, 9x1-1/2 inches.
- MIX all ingredients except preserves thoroughly. Divide batter between pans.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 289 | |
| Calories from Fat 79 | 27% |
| Total Fat 8.89g | 11% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.52g | |
| Cholesterol 53mg | 18% |
| Sodium 451mg | 19% |
| Potassium 99mg | 3% |
| Total Carbs 49.42g | 13% |
| Dietary Fiber 0.7g | 2% |
| Sugars 28.12g | 19% |
| Protein 4.43g | 7% |
