Prep 20 mins
Cook 30 mins
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.
- nonstick cooking spray, for coating pan
- 2 cups flour
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 teaspoon ground cardamom or 1⁄2 teaspoon nutmeg
- 1⁄2 cup water
- 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
- 2 tablespoons butter
- 1⁄4 teaspoon salt
- 1⁄3 cup egg substitute
- 1⁄3 cup finely snipped dried apricot
- no-sugar-added apricot jam
- 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 the cardamom or nutmeg.
- 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.
- 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).
- 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).
- Remove the coffee cake from casserole dish, cool slightly on a wire rack, If desired, serve warm cake with apricot spread.