Recipe - Cranberry Apricot Coffee Cake

3 cup Bisquick Original baking mix
Three fourths cup Sugar
One fourth cup Vegetable oil
1 One half teaspoon Almond extract
2 Eggs or 3 egg whites
1 cup Yoplait Extra Creamy plain
fatfree yogurt
2 cup Fresh or frozen cranberries;
coarsely chopped
1 cup Dried apricots; coarsely
chopped
One half cup Finely chopped almonds or
pecans
One fourth cup Orange liqueur or orange
juice

GLAZE
1 cup Powdered sugar
4 teaspoon Orange juice
One half teaspoon Almond extract

Prep time: 38 min. Bake Time: 55 min.

Heat oven to 350. 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 except glaze. 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. Drizzle with
Glaze.

16 servings.

Glaze: Mix all ingredients until smooth and thin enough to drizzle.

High altitude directions (3500 to 6500 feet) Bake 60 to 65 minutes.

Posted to brandnamerecipes by Whimsey Stephens whimsey@mindspring.com
on Feb 03, 1998