Recipe - Cranberry-Apricot Coffee Cake

3 cup Bisquick original baking mix
Three fourths cup Sugar
One fourth cup Olive or vegetable oil
1 One half teaspoon Almond extract
2 Eggs or
3 Egg whites
1 ct (8oz) plain nonfat yogurt
2 cup Fresh or frozen cranberries;
chopped
1 cup Dried apricots; coarsely
chopped
One half cup Finely chopped almonds or
pecans
One fourth cup Orangeflavored liqueur or
orange juice

Heat oven to 350 degrees. Generously grease and flour 12cup bundt cake
pan. Mix baking mix, sugar, oil, almond extract, eggs and yogurt in large
bowl. Stir in remaining ingredients. Pour into pan. Bake 50 to 55 minutes
or until toothpick inserted near center comes out clean. Cool 15 minutes;
remove from pan. Cool completely. If desired, frost with mixture of 1 cup
powdered sugar, 2 tablespoons orange juice and One half teaspoon almond extract.
16 servings.

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