Cranberry Apricot Coffee Cake

[prairiehen]

3 cups Bisquick Original baking mix
3/4 cup sugar
1/4 cup vegetable oil
1-1/2 tsp. almond extract
2 eggs or 3 egg whites
1 cup plain yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1 cup dried apricots, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup orange juice or orange liqueur

Heat oven to 350.
Generously grease and flour 12 cup bundt cake pan.
Stir Bisquick mix, sugar, oil, almond extract, eggs and yogurt in large bowl until blended. Stir in remaining ingredients and pour into bundt pan.
Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. High altitude bake 60 to 65 minutes. Cool 15 minutes then remove from pan. Cool completely. Drizzle with glaze.
Glaze:
1 cup powdered sugar
2 tablespoons orange juice
1/2 tsp. almond extract
Mix all ingredients until smooth and thin enough to drizzle