Apricot Walnut Swirl Coffee Cake

Recipe Ingredients

2 1/3 cups	256g / 9oz	Reduced-fat baking mix (Bisquick)
3 1/2 teaspoons	17ml	Equal for Recipes = (or 12 packets Equal sweetener Or 1/2 cup Equal Spoonful)
2/3 cup	157ml	Skim milk
2 tablespoons	30ml	Melted margarine
1		Egg
1/3 cup	78ml	Fat-free sour cream
1/3 cup	78ml	Light apricot preserves sweetened with
		NutraSweet brand sweetener = (or apricot spreadable fruit)
		Filling
1/2 cup	118ml	Light apricot preserves sweetened with
		NutraSweet brand sweetener = (or apricot spreadable fruit)
5 1/2 teaspoons	27ml	Equal for Recipes = (or 18 packets Equal sweetener Or 3/4 cup Equal Spoonful)
4 teaspoons	20ml	Ground cinnamon
1/2 cup	73g / 2.6oz	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.

Source:
"American Diabetes Association at http://www.diabetes.org"

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