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© Meredith Corporation. All rights reserved. Used with permission.
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Preheat oven to 350°F. Lightly coat an 8-inch round baking pan with cooking spray; set aside. In a medium bowl, stir together all-purpose flour, whole-wheat flour, baking powder, salt, cinnamon and ginger.
In a medium bowl, lightly beat egg with a fork; stir in dried apricots. Stir in milk, sugar, applesauce and oil. Add apricot mixture all at once to flour mixture; stir until combined. Spread batter in the prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Cut up any large pieces of fruit in preserves; spoon over coffee cake. Sprinkle with toasted almonds. Serve warm.