• 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 12 teaspoons Sweet 'n Low. sweetener
  • 1 medium egg
  • 1/4 cup nonfat dry milk
  • 2/3 cup water
  • 1 teaspoon vanilla
  • 2 cups apricots, canned -- drain+chop
  • ground cinnamon -- to taste


Preheat oven to 375F. In a small bowl, sift flour, salt and baking powder.In another bowl, cream sweetener, egg and margarine on low speed of an electric mixer. Add dry milk, water and vanilla. Beat until blended. Stir in dry
ingredients. Stir until smooth. Spread batter in 8" square pan that has been sprayed with a nonstick cooking spray. Arrange apricots evenly over batter. Sprinkle liberal
ly with cinnamon. Bake 25 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan.

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Submitted 6/13/05.
Source: SOAR
Submitted By: Teresa Johnson
Apricot Coffee Cake