Apricot Walnut Swirl Coffee Cake

This apricot coffee cake is a moist, tender Bundt-style cake layered with a sweet cinnamon-apricot nut filling. Finished with optional apricot preserves on top, it is a warm, comforting treat that works beautifully for breakfast, brunch, or dessert.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 16

Course: Dessert

Cuisine: American

Calories: 175

Ingredients Method Notes

Ingredients

Apricot Mix Ingredients

¼ cup sugar-free apricot preserves or apricot spreadable fruit
¾ cup Equal Spoonful or 12 packets of Equal sweetener
4 tsp ground cinnamon
½ cup chopped nuts

Coffee Cake Ingredients

2 ½ cups reduced-fat baking mix (Bisquick)
2 cups Equal Spoonful or 48 packets Equal sweetener
⅓ cup apricot preserves
2 tbsp cornstarch
1 cup low fat vanilla yogurt
6 tbsp of butter or margarine, melted
¼ cup 2% milk
2 large eggs
1 tsp vanilla extract
½ tsp almond extract

Method

Apricot Mix Directions

Mix apricot preserves with Equal, cinnamon and nuts in a small bowl.
Set aside.

Coffee Cake Directions

Preheat oven to 350°F
Combine baking mix, Equal and cornstarch. Add remaining ingredients, mixing until smooth.
Spread 1/3 of batter in well sprayed Bundt pan (9 or 12 cup).
Spoon half the walnut filling over batter and top with a second layer of batter.
Add another layer using whats left of the walnuts and batter.
Bake for 40 to 45 minutes or until Coffee Cake is browned on the top and a knife or wooden pick inserted in the center comes out clean.
Cool in pan for 10 minutes.
Invert onto rack and let cool.
Spoon 1/3 cup apricot preserves over top of coffee cake if desired.
Serve sarm