Apricot Coffee Cake

Apricots add moistness and sweetness to this lightly spiced low-fat coffee cake recipe.

Apricot Coffee Cake Enlarge Image
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Makes:
12 servings
Prep:
20 mins
Rise:
50 mins
Bake:
30 mins 375°F
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Apricot Coffee Cake

Ingredients
 
Nonstick spray coating
1
package active dry yeast
1/2
teaspoon ground cardamom or nutmeg
1/2
cup water
2
tablespoons sugar
2
tablespoons butter or margarine
1/4
teaspoon salt
1/3
cup refrigerated or frozen egg product, thawed
1/3
cup finely snipped dried apricots
 
Sugar-free apricot spread (optional)

Directions

  1. Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside. In a large bowl combine 1 cup of the flour, the yeast, and cardamom or nutmeg. In a saucepan heat and stir the water, sugar, butter or margarine, and salt just until warm (120 degree F to 130 degree F) and butter or margarine almost melts; add to flour mixture along with the egg product. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.
  2. Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff). Spoon the batter into prepared casserole. Cover and let rise in a warm place until nearly double (50 to 60 minutes).
  3. Bake in a 375 degree F oven for 30 minutes. (If necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent overbrowning.) Remove the coffee cake from casserole or souffle dish. Cool slightly on a wire rack. If desired, serve warm cake with apricot spread. Makes 12 servings.

Nutrition Facts

(Apricot Coffee Cake)
    Per serving:
  • 111 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 5 mg chol.,
  • 77 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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