Apricot Walnut Swirl Coffeecake
Serves 16
This easy to make coffeecake has the richness of full fat and the taste of sugar, but uses Equal® for sweetness and less oil than expected. Filling combines apricot, Equal, cinnamon and nuts.
Ingredients
WALNUT FILLING
- 1/2 cup sugar free apricot preserves
- 12 packets Equal sweetener*
- 4 teaspoons ground cinnamon
- 1/2 cup chopped nuts
COFFEECAKE
- 2-1/2 cups reduced-fat baking mix (Bisquick®)
- 48 packets Equal sweetener**
- 2 tablespoons cornstarch
- 1 cup lite vanilla flavored nonfat Greek yogurt
- 6 tablespoons vegetable oil
- 1/3 cup nonfat milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup sugar-free apricot preserves, optional
- Cooking spray
*Substitute 1/2 cup Equal Spoonful for the packets.
**Substitute 2 cups Equal Spoonful for the packets.
Preparation
- Preheat oven to 350°F. Spray a 9 cup Bundt™ cake pan with cooking spray; set aside.
- For Walnut Filling, combine all ingredients in a small bowl; set aside.
- For Coffeecake, combine baking mix, Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in prepared pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
- Bake 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
- Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.
Nutrition Information (per serving)
- Calories: 176
- Protein: 4 g
- Carbohydrates: 21 g
- Fat: 9 g
- Cholesterol: 24 mg
- Sodium: 219 mg
Exchanges
- Starch - 1-1/4
- Fat - 1-1/4
