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Cakes and Pies - Apricot Walnut Swirl Coffee Cake

  • 2 1/3 cups baking mix (Bisquick)
  • 1/2 cup sugar
  • 2/3 cup skim milk
  • 2 tablespoons butter or margarine, melted
  • 1 egg
  • 1/3 cup sour cream
  • 1/3 cup apricot preserves
  • Filling:
  • 1/2 cup apricot preserves
  • 3/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 1/2 cup walnuts, chopped

Combine baking mix and sugar in medium bowl. Mix in milk, butter, egg, and sour cream. Spread 1/3 batter in greased and floured bundt pan.
Combine all ingredients for apricot-walnut filling. Spoon half the filling over batter. Repeat layers, ending in batter.
Bake at 375° for 25 minutes or until browned. Cool in pan for five minutes. Spoon apricot preserves over top of cake.
Yield: 12 servings.
Submitted By: Mrs. Delmer Lay
Williamsburg, Ky.
Scott Morgan Farmers Co-op
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