 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
Having friends over for coffee? Serve them this scrumptious cake from our Test Kitchen. They'll never guess it's light! Ingredients:
1 jar (10 ounces) apricot spreadable fruit |
3/4 cup chopped pecans |
sugar substitute equivalent to 1/3 cup sugar |
4 teaspoons ground cinnamon |
cake: |
3-1/4 cups reduced-fat biscuit/baking mix |
sugar substitute equivalent to 3/4 cup sugar |
1/8 teaspoon ground cardamom |
2 eggs |
1 cup fat-free milk |
2/3 cup reduced-fat sour cream |
1 tablespoon butter, melted |
Directions:
1. Place 3 tablespoons spreadable fruit in a small microwave-safe bowl; cover and refrigerate. In another bowl, combine the pecans, sugar substitute, cinnamon and remaining spreadable fruit; set aside.
2. For cake, in a large bowl, combine the biscuit mix, sugar substitute and cardamom. Combine the eggs, milk, sour cream and butter; stir into dry ingredients just until moistened.
3. Spread a third of the batter into a 10-in. fluted tube pan coated with cooking spray. Spread with half of the pecan mixture. Repeat layers. Top with remaining batter.
4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. In a microwave, warm the reserved spreadable fruit; brush over warm cake. Cool completely. Yield: 16 servings.
|
|