Apricot Walnut Swirl Coffee Cake from Healthy Diabetic Recipes

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If you are unsure whether this Apricot Walnut Swirl Coffee Cake recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

~ Waverly Root (1903-1982)

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Apricot Walnut Swirl Coffee Cake Recipe

Recipe Ingredients:

2 1/3 cups reduced-fat baking mix (Bisquick)
3 1/2 tsp Equal for Recipes
= (or 12 packets Equal sweetener
or 1/2 cup Equal Spoonful)
2/3 cup skim milk
2 tbsp melted margarine
1 egg
1/3 cup fat-free sour cream
1/3 cup light apricot preserves sweetened with
NutraSweet brand sweetener
= (or apricot spreadable fruit)
=== FILLING ===
1/2 cup light apricot preserves sweetened with
NutraSweet brand sweetener
= (or apricot spreadable fruit)
5 1/2 tsp Equal for Recipes
= (or 18 packets Equal sweetener
or 3/4 cup Equal Spoonful)
4 tsp ground cinnamon
1/2 cup chopped walnuts

Recipe Instructions:

Combine baking mix and Equal in medium bowl; mix in milk, margarine, egg and sour cream. Spread 1/3 of the batter in greased and floured 6-cup bundt pan.

Mix all filling ingredients together in a small bowl. Spoon half the Apricot Walnut Filling; over batter. Repeat layers, ending with batter.

Bake in preheated 375 degree oven until coffee cake is browned on the top and toothpick inserted in center comes out clean, about 25 minutes. Cool in pan 5 minutes; invert onto rack and cool 5 to 10 minutes.

Spoon apricot preserves over top of coffee cake; serve warm.

This recipe yields 12 servings. Serving size: 1 piece.

Exchanges Per Serving: 1 1/2 Bread, 1 1/2 Fat.

Nutrition Facts: Calories 175; Total Fat 7g; Cholesterol 18mg; Sodium 308mg; Carbohydrate 27g; Protein 4g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-13-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"

Servings: 12

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."
~ John Thorne, American food writer

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Important Note: This Apricot Walnut Swirl Coffee Cake recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Apricot Walnut Swirl Coffee Cake recipe is located in our Cake Recipes section.

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This Apricot Walnut Swirl Coffee Cake Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.