Cranberry-Apricot Coffee Cake
3 cups Original Bisquick mix
3/4 cup sugar
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 eggs
1 cup plain low-fat yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1 cup dried apricots, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup orange-flavored liqueur or orange juice
Orange-Almond Glaze (See Below)
Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan. Stir Bisquick, sugar, oil, almond extract, eggs and yogurt in large bowl until blended. Stir in remaining ingredients except Orange-Almond Glaze. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Drizzle with Orange-Almond Glaze.
Orange-Almond Glaze
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon almond extract
Mix all ingredients until smooth and thin enough to drizzle.
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