This diabetic coffee cake recipe has apricots in it. The semi sweet
taste of apricots gives coffee cake just the right flavor. You have to
be a fan of apricots to enjoy this recipe though. A sliver of coffee
cake with a really good cup of coffee is always enjoyed at my house.
Yield: 1 servings
1 1/2 cup Flour
1/4 teaspoon Salt
2 teaspoons Baking powder
12 teaspoons Equiv.sweetener
1/4 cup Nonfat dry milk
1/3 cup Water
1 teaspoon Vanilla
2 cups Canned apricots,drain+chop
1. Preheat oven to 375F. In a small bowl, sift flour, salt and baking powder.In another bowl, cream sweetener, egg and margarine on low speed of an electric mixer. Add dry milk, water and vanilla. Beat until blended. Stir in dry ingredients. Stir until smooth.
2. Spread batter in 8" square pan that has been sprayed with a nonstick cooking spray. Arrange apricots evenly over batter. Sprinkle liberally with cinnamon. Bake 25 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan.
From *Prodigy's Food and Wine Bulletin Board, from Bridget Benjamin,phfc09a