Apricot Coffee Cake

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Apricot Coffee Cake

 

A combination of apricots and cardamom pair up nicely

in this coffee cake.

 

 

Nonstick spray coating

2 cups all-purpose flour

1 package active dry yeast

1/2 teaspoon ground cardamom or nutmeg

1/2 cup water

2 tablespoons sugar

2 tablespoons butter or margarine

1/4 teaspoon salt

1/3 cup refrigerated or frozen egg product, thawed

 

1/3 cup finely snipped dried apricots

Sugar-free apricot spread (optional)

 

1. Generously spray a 1-quart casserole or souffle

dish with nonstick coating; set aside. In a large bowl

combine 1 cup of the flour, the yeast, and cardamom or

nutmeg. In a saucepan heat and stir the water, sugar,

butter or margarine, and salt just until warm (120

degree F to 130 degree F) and butter or margarine

almost melts; add to flour mixture along with the egg

product. Beat with an electric mixer on low speed for

30 seconds, scraping the bowl constantly. Beat on high

speed for 3 minutes.

2. Using a wooden spoon, stir in apricots and

remaining flour (batter will be stiff). Spoon the

batter into prepared casserole. Cover and let rise in

a warm place until nearly double (50 to 60 minutes).

3. Bake in a 375 degree F oven for 30 minutes. (If

necessary, cover the cake loosely with foil the last

10 minutes of baking to prevent overbrowning.) Remove

the coffee cake from casserole or souffle dish. Cool

slightly on a wire rack. If desired, serve warm cake

with apricot spread. Makes 12 servings.

 

 

Nutritional facts per serving

calories: 111 , total fat: 2g , saturated fat: 1g ,

cholesterol: 5mg , sodium: 77mg , carbohydrate: 19g ,

fiber: 1g , protein: 3g , vitamin C: 0% , calcium: 0%

, iron: 8% , starch: 1diabetic exchange , fruit:

..5diabetic exchange

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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