• 16servings
  • 55minutes
  • 213calories

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Ingredients Jump to Instructions ↓

  1. 1 jar (10 ounces) apricot spreadable fruit

  2. 3/4 cup chopped pecans

  3. Sugar substitute equivalent to 1/3 cup sugar

  4. 4 teaspoons ground cinnamon

  5. CAKE:

  6. 3-1/4 cups reduced-fat biscuit/baking mix

  7. Sugar substitute equivalent to 3/4 cup sugar

  8. 1/8 teaspoon ground cardamom

  9. 2 eggs

  10. 1 cup fat-free milk

  11. 2/3 cup reduced-fat sour cream

  12. 1 tablespoon butter, melted

Instructions Jump to Ingredients ↑

  1. Apricot Coffee Cake Recipe photo by Taste of Home Place 3 tablespoons spreadable fruit in a small microwave-safe bowl; cover and refrigerate. In another bowl, combine the pecans, sugar substitute, cinnamon and remaining spreadable fruit; set aside.

  2. For cake, in a large bowl, combine the biscuit mix, sugar substitute and cardamom. Combine the eggs, milk, sour cream and butter; stir into dry ingredients just until moistened.

  3. Spread a third of the batter into a 10-in. fluted tube pan coated with cooking spray. Spread with half of the pecan mixture. Repeat layers. Top with remaining batter.

  4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. In a microwave, warm the reserved spreadable fruit; brush over warm cake. Cool completely. Yield: 16 servings.


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