Title: Apricot Coffee Cake
Categories: Diabetic Cake Dessert
Yield: 1 Servings
| 1 1/2 | c | Flour |
| 1/4 | ts | Salt |
| 2 | ts | Baking powder |
| 12 | ts | Equiv.sweetner |
| 1 | | Egg |
| 1/4 | c | Nonfat dry milk |
| 2/3 | c | Water |
| 1 | ts | Vanilla |
| 2 | c | Canned apricots,drain+chop |
| | | Ground cinnamon |
Preheat oven to 375F. In a small bowl, sift flour, salt and baking
powder.In another bowl, cream sweetner, egg and margarine on low spped of
an electric mixer. Add dry milk, water and vanilla. Beat until blended.
Stir in dry ingriedients. Stir until smooth. Spread batter in 8" square pan
that has been sprayed with a nonstick cooking spray. Arrange apricots
evenly over batter. Sprinkle liberally with cinnamon. Bake 25 minutes,
until toothpick inserted in center of cake comes out clean. Cool in pan.
From *Prodigy's Food and Wine Bulletin Board, from Bridget Benjamin,phfc09a
By fatfree-request@fatfree.com on Jun 16, 1997