1. Heat oven to 350°. Generously grease and flour 12-cup bundt cake pan.
2. Stir Bisquick, sugar, oil, almond extract, eggs and yogurt in large bowl until blended. Stir in remaining ingredients except Orange-Almond Glaze. Pour into pan.
3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes remove from pan to wire rack. Cool completely, about 1 hour. Drizzle with Orange-Almond Glaze.
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon almond extract
Mix all ingredients until smooth and thin enough to drizzle.
HIGH ALTITUDE (3500 to 6500 feet): Bake 60 to 65 minutes.
NUTRITION FACTS: 1 Serving: Calories 225 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 25mg Sodium 340mg Carbohydrate 32g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 8% Iron 8% DIET EXCHANGES: 1 Starch 1 Fruit 2 Fat
BETTY'S TIP: Sugared cranberries add a special finishing touch to this pretty coffee cake. To sugar the cranberries, roll frozen cranberries in sugar or lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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