Recipe - Apricot Coffee Cake

2 cup Bisquick reduced fat baking
mix
One half cup Sugar
One fourth cup Milk
2 tablespoon Margarine or butter; melted
One half teaspoon Ground nutmeg
2 Eggs
1 cn (8.5oz) apricot halves;
well drained and cut into
fourths
1 cn (15.25oz) crushed
pineapple; well drained
2/3 cup Apricot preserves

HEAT oven to 375 degrees. Grease 2 round pans, 9x1One half inches.

MIX all ingredients except preserves thoroughly. Divide batter between
pans.

BAKE 20 to 22 minutes or until golden brown; cool completely. Place one
cake layer, rounded side down, on serving plate; spread with 1/3 cup
preserves. Top with second cake layer, rounded side up; spread with
remaining preserves. 8 servings.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.