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Associate.com - Share Your Recipe!

Recipe Name: Apricot Coffee Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Cup(s) Bisquick reduced fat baking
Mix
1/2 Cup(s) Sugar
1/4 Cup(s) Milk
2 Tablespoon(s) Margarine Or Butter, Melted
1/2 Teaspoon(s) Ground nutmeg
2 Eggs
1 8.5-oz apricot halves
well drained and cut into
fourths
1 15.25-oz crushed
pineapple well drained
2/3 Cup(s) Apricot preserves
Directions:
HEAT oven to 375 degrees. Grease 2 round pans, 9x1-1/2 inches. MIX all
ingredients except preserves thoroughly. Divide batter between pans.
BAKE 20 to 22 minutes or until golden brown; cool completely. Place
one cake layer, rounded side down, on serving plate; spread with 1/3
cup preserves. Top with second cake layer, rounded side up; spread
with remaining preserves. 8 servings. From <Betty Crocker: Bisquick
Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 206
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 53.2mg
Sodium: 80.6mg
Potassium: 141.5mg
Carbohydrates: 41.4g
Fiber: <1g
Sugar: 34.8g
Protein: 2.9g


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