Apricot Walnut Swirl Coffeecake

Course : Cakes
Serves: 12
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2 1/3 cups reduced fat baking mix -- biscuick
1/2 cup equal
2/3 cup skim milk
2 tablespoons melted margarine
1 large egg
1/2 cup fat free sour cream
1 recipe apricot walnut filling -- recipe follows
1/3 cup light apricot preserves sweetened with sweetener or apricot spreadable fruit
1/2 cup light apricot preserves --sweetened with sweetener
5 1/2 teaspoons equal
4 teaspoons ground cinnamon
1/2 cup chopped walnuts

Preparation / Directions:

Combine baking mix and equal in medium bowl; mix in milk, margarine, egg and sour cream. Spread 1/3 of the batter in greased and floured 6 cup bundt pan; spoon half the apricot walnut filling over batter. Repeat layers, ending with batter. Bake in preheated 375 degree oven until coffeecake is browned on the top and toothpick inserted in center comes out clean, about 25 minutes. Cool in pan 5 minutes; invert onto rack and cool 5 to 10 minutes. Spoon apricot preserves over top of coffeecake; serve warm APRICOT WALNUT FILLING: Mix all ingredients in small bowl.


Nutritional Information:

86 Calories (kcal); 5g Total Fat; (53% calories from fat); 2g Protein; 8g Carbohydrate; 16mg Cholesterol; 34mg Sodium

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