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Apricot Walnut Swirl Coffee Cake

Ingredients: 

2 1/3 cups reduced-fat baking mix (Bisquick)
3 1/2 teaspoon Equal for Recipes
= (or 12 packets Equal sweetener
or 1/2 cup Equal Spoonful)
2/3 cup skim milk
2 tablespoons melted margarine
1 egg
1/3 cup fat-free sour cream
1/3 cup light apricot preserves sweetened with
NutraSweet brand sweetener
= (or apricot spreadable fruit)
=== FILLING ===
1/2 cup light apricot preserves sweetened with
NutraSweet brand sweetener
= (or apricot spreadable fruit)
5 1/2 teaspoons Equal for Recipes
= (or 18 packets Equal sweetener
or 3/4 cup Equal Spoonful)
4 teaspoons ground cinnamon
1/2 cup chopped walnuts

Yield: 

12 Servings

Method: 

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.

This recipe yields 12 servings. Serving size: 1 piece.

Exchanges Per Serving: 1 1/2 Bread, 1 1/2 Fat.

Nutrition Facts: Calories 175; Total Fat 7g; Cholesterol 18mg; Sodium 308mg; Carbohydrate 27g; Protein 4g.