Apricot Coffee Cake

Ingredients

• nonstick cooking spray, for coating pan
• 2 cups flour
• 1 (1/4 ounce) package active dry yeast
• 1/2 teaspoon ground cardamom or nutmeg
• 1/2 cup water
• 2 tablespoons sugar or Splenda sugar substitute
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/3 cup egg substitute
• 1/3 cup finely snipped dried apricot
• no-sugar-added apricot jam

Directions

1. 1

   Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside.

2. 2

   In a large bowl combine 1 cup of the flour, the yeast, and the cardamom or nutmeg.

3. 3

   In a saucepan heat and stir water, sugar, butter, and the salt just until warm (120 degree to 130 degree) and butter almost melts; add to flour mixture along with egg product; beat with electric mixer on low speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes.

4. 4

   Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff); spoon the batter into prepared casserole, cover and let rise in a warm place until nearly double (50 to 60 minutes).

5. 5

   Bake in a 375 degree oven for 30 minutes (if necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent over browning).

6. 6

   Remove the coffee cake from casserole dish, cool slightly on a wire rack, If desired, serve warm cake with apricot spread.