Breakfast

Apricot-Almond Coffee Cake is for Breakfast.

Apricot-Almond Coffee Cake takes 20 minutes to prepare.

Apricot-Almond Coffee Cake takes 25 minutes to cook.

Apricot-Almond Coffee Cake makes 10 servings.

The ingredients for Apricot-Almond Coffee Cake are:

Nonstick cooking spray
1 cup all- purpose flour
1/2 cup white whole wheat flour or whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 ground cinnamon
1/8 teaspoon ginger
1 egg
1/2 cup snipped dried apricots
1/2 cup fat free milk
1/2 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 tablespoons apricot preserves, melted
2 tablespoons sliced almonds, toasted

Here is how you make Apricot-Almond Coffee Cake:

Preheat oven to 350. Spray 8x1-1/2 inch round baking pan. In a medium bowl, stir together all dry ingredients. Mix wet ingredients and add wet mixture to dry mixture. Spread batter in pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Melt and spoon preserves over coffee cake. Toast almonds and sprinkle over cake. Serve warm.Serving Size: 10 slicesNumber of Servings: 10Recipe submitted by SparkPeople user DINARD2.

The nutritional information for Apricot-Almond Coffee Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 109.4

• Total Fat: 4.8 g
• Cholesterol: 13.1 mg
• Sodium: 84.2 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 1.3 g
• Protein: 2.6 g