Apricot Coffee Cake

Title:
Apricot Coffee Cake

Yield:
8 Servings

Categories:
Cake




Ingredients:





     2 c  Bisquick reduced fat baking


          -mix


   1/2 c  Sugar


   1/4 c  Milk


     2 tb Margarine or butter; melted


   1/2 ts Ground nutmeg


     2    Eggs


     1 cn (8.5-oz) apricot halves;


          -well drained and cut into


          -fourths


     1 cn (15.25-oz) crushed


          -pineapple; well drained


   2/3 c  Apricot preserves






  HEAT oven to 375 degrees. Grease 2 round pans, 9x1-1/2 inches.


 


  MIX all ingredients except preserves thoroughly. Divide batter between


 pans.


 


  BAKE 20 to 22 minutes or until golden brown; cool completely. Place one


 cake layer, rounded side down, on serving plate; spread with 1/3 cup


 preserves. Top with second cake layer, rounded side up; spread with


 remaining preserves. 8 servings.


 


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