APRICOT COFFEE CAKE

Apricot Coffee Cake image

Having friends over for coffee? Serve them this scrumptious cake from our Test Kitchen. They'll never guess it's light!

Provided by Taste of Home

Time 55m

Yield 16 servings.

Number Of Ingredients 12

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Ingredients

1 jar (10 ounces) apricot spreadable fruit
3/4 cup chopped pecans
Sugar substitute equivalent to 1/3 cup sugar
4 teaspoons ground cinnamon
CAKE:
3-1/4 cups reduced-fat biscuit/baking mix
Sugar substitute equivalent to 3/4 cup sugar
1/8 teaspoon ground cardamom
2 large eggs
1 cup fat-free milk
2/3 cup reduced-fat sour cream
1 tablespoon butter, melted

Steps:

Place 3 tablespoons spreadable fruit in a small microwave-safe bowl; cover and refrigerate. In another bowl, combine the pecans, sugar substitute, cinnamon and remaining spreadable fruit; set aside. , For cake, in a large bowl, combine the biscuit mix, sugar substitute and cardamom. Combine the eggs, milk, sour cream and butter; stir into dry ingredients just until moistened., Spread a third of the batter into a 10-in. fluted tube pan coated with cooking spray. Spread with half of the pecan mixture. Repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. In a microwave, warm the reserved spreadable fruit; brush over warm cake. Cool completely.

Nutrition Facts : Calories 213 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 313mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.