Apricot Coffee Cake Recipe

• 2 c. Bisquick reduced fat baking mix
• 1/2 c. Sugar
• 1/4 c. Lowfat milk
• 2 Tbsp. Margarine or possibly butter, melted
• 1/2 tsp Grnd nutmeg
• 2 x Large eggs
• 1 can (8.5-ounce) apricot halves, well liquid removed and cut into fourths
• 1 can (15.25-ounce) crushed pineapple, well liquid removed
• 2/3 c. Apricot preserves

1. HEAT oven to 375 degrees.
2. Grease 2 round pans, 9x1-1/2 inches.
3. MIX all ingredients except preserves thoroughly.
4. Divide batter between pans.
5. BAKE 20 to 22 min or possibly till golden; cold completely.
6. Place one cake layer, rounded side down, on serving plate; spread with 1/3 c. preserves.
7. Top with second cake layer, rounded side up; spread with remaining preserves.
8. 8 servings.

bisquick reduced fat baking mix, sugar, milk, margarine, nutmeg, eggs, apricot, pineapple, apricot preserves

Taken from cookeatshare.com/recipes/apricot-coffee-cake-68741 (may not work)