Best Apricot Cranberry Cake Recipes

CRANBERRY-APRICOT COFFEE CAKE

Steps:

• Heat 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.
• Bake 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.
• In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.

APRICOT CRANBERRY CAKE

Steps:

• In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. , In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.

DRIED CRANBERRY & APRICOT EASY APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Peel, core and quarter the apples then cover with water to prevent them from browning.
• Cream together the butter and sugar.
• Add eggs and vanilla extract, beat until well mixed.
• In a seperate bowl, sift together flour, baking powder and cinnamon.
• Add the flour mixture and mix well.
• Fold in the raisins, cranberries, and apricots and gently combine.
• Pour into a greased 9-inch round pan, push the apples into the batter and bake for 40-50 minutes until the sponge is golden brown and coming away from the edges of the pan.
• Dust with powdered sugar to serve.

CRANBERRY-APRICOT COFFEE CAKE

Steps:

• 1. Heat oven to 350°. Generously grease and flour 12-cup bundt cake pan.2. Stir Bisquick, sugar, oil, almond extract, eggs and yogurt in large bowl until blended. Stir in remaining ingredients except Orange-Almond Glaze. Pour into pan.3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes remove from pan to wire rack. Cool completely, about 1 hour. Drizzle with Orange-Almond Glaze.Orange-Almond Glaze1 cup powdered sugar2 tablespoons orange juice1/2 teaspoon almond extractMix all ingredients until smooth and thin enough to drizzle.HIGH ALTITUDE (3500 to 6500 feet): Bake 60 to 65 minutes.NUTRITION FACTS: 1 Serving: Calories 225 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 25mg Sodium 340mg Carbohydrate 32g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 8% Iron 8% DIET EXCHANGES: 1 Starch 1 Fruit 2 FatBETTY'S TIP: Sugared cranberries add a special finishing touch to this pretty coffee cake. To sugar the cranberries, roll frozen cranberries in sugar or lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRANBERRY-APRICOT COFFEE CAKE

Steps:

• Heat 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.
• Bake 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.
• In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.