Makes 16 Servings
1/2 cup sugar free apricot preserves
1/2 cup Equal Spoonful
4 teaspoons ground cinnamon
1/2 cup chopped nuts
2-1/2 cups reduced-fat baking mix (Bisquick®)
2 cups Equal Spoonful
2 tablespoons cornstarch
1 cup lite vanilla flavored nonfat Greek yogurt
6 tablespoons vegetable oil
1/3 cup nonfat milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup sugar-free apricot preserves, optional
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 Coffee Cake, 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 coffee cake 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.
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