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Cranberry-Apricot Coffee Cake



  • Cranberry-Apricot Coffee Cake
    Cranberry-Apricot Coffee Cake

    3 cups Original Bisquick® mix

  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons almond extract
  • 2 eggs
  • 1 cup plain low-fat yogurt
  • 2 cups fresh or frozen cranberries, coarsely chopped
  • 1 cup dried apricots, coarsely chopped
  • 1/2 cup finely chopped almonds or pecans
  • 1/4 cup orange-flavored liqueur or orange juice
  • Orange-Almond Glaze
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon almond extract

How to make Cranberry-Apricot Coffee Cake sandwich.


  • 1Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan.
  • 2Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 3In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.
  • Cranberry-Apricot Coffee Cake sandwich is ready to serve.


25 minutes

2 hours 35 minutes

16 servings

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