Cranberry Apricot Coffee Cake

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1/2 c Finely chopped almonds or
3 c Bisquick Original baking mix
1 c Powdered sugar
2 c Fresh or frozen cranberries;
1 c Dried apricots; coarsely
1/4 c Vegetable oil
4 ts Orange juice
1 1/2 ts Almond extract
1 c Yoplait Extra Creamy plain
1/4 c Orange liqueur or orange
3/4 c Sugar
2 Eggs or 3 egg whites
1/2 ts Almond extract

Original recipe makes 1 Servings



Prep time: 38 min. Bake Time: 55 min. Heat oven to 350. Generously grease and flour 12-cup 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 brand-name-recipes by Whimsey Stephens on Feb 03, 1998

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Calories Per Serving: 3428 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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