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    You are in: Home / Recipes / Apricot Coffee Cake Recipe
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    Apricot Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Barb Gertz's Note:

    Yeast is used in this coffee cake. The dried apricots and cardamom gives it a yummy flavor. Let rise time is not included in prep time (50 To 60 minutes). This diabetic recipe comes from Better Homes and Gardens.

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    Units: US | Metric


    1. 1
      Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside.
    2. 2
      In a large bowl combine 1 cup of the flour, the yeast, and the cardamom or nutmeg.
    3. 3
      In a saucepan heat and stir water, sugar, butter, and the salt just until warm (120 degree to 130 degree) and butter almost melts; add to flour mixture along with egg product; beat with electric mixer on low speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes.
    4. 4
      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).
    5. 5
      Bake in a 375 degree oven for 30 minutes (if necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent over browning).
    6. 6
      Remove the coffee cake from casserole dish, cool slightly on a wire rack, If desired, serve warm cake with apricot spread.

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    Nutritional Facts for Apricot Coffee Cake

    Serving Size: 1 (46 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 117.4
    Calories from Fat 21
    Total Fat 2.4 g
    Saturated Fat 1.3 g
    Cholesterol 5.1 mg
    Sodium 75.6 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 0.9 g
    Sugars 4.1 g
    Protein 3.3 g

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