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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Yeast is used in this coffee cake. The dried apricots and cardamom gives it a yummy flavor. Let rise time is not included in prep time (50 To 60 minutes). This diabetic recipe comes from Better Homes and Gardens. Ingredients:
nonstick cooking spray, for coating pan |
2 cups flour |
1 (1/4 ounce) package active dry yeast |
1/2 teaspoon ground cardamom or 1/2 teaspoon nutmeg |
1/2 cup water |
2 tablespoons sugar or 2 tablespoons splenda sugar substitute |
2 tablespoons butter |
1/4 teaspoon salt |
1/3 cup egg substitute |
1/3 cup finely snipped dried apricot |
no-sugar-added apricot jam |
Directions:
1. Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside.
2. In a large bowl combine 1 cup of the flour, the yeast, and the cardamom or nutmeg.
3. In a saucepan heat and stir water, sugar, butter, and the salt just until warm (120 degree to 130 degree) and butter almost melts; add to flour mixture along with egg product; beat with electric mixer on low speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes.
4. Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff); spoon the batter into prepared casserole, cover and let rise in a warm place until nearly double (50 to 60 minutes).
5. Bake in a 375 degree oven for 30 minutes (if necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent over browning).
6. Remove the coffee cake from casserole dish, cool slightly on a wire rack, If desired, serve warm cake with apricot spread.
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