Apricot Cake Topped with Pear and Apricot Compote

Ingredients

1 (15-ounce) can apricot halves in light syrup
3 whole eggs
1/2 cup light sour cream
2 teaspoons vanilla extract
1/2 teaspoon ground allspice
3 cups biscuit mix
3/4 cup sugar
1 cup chopped walnuts

Instructions

Preheat the oven to 350 degrees. Combine the apricot halves with liquid, the eggs, sour cream, vanilla, and allspice in a food processor and mix well. Add the biscuit mix and sugar, and pulse until blended. Add 2/3 cup of the walnuts and pulse twice to mix. Spray a bundt pan with non-stick spray. Sprinkle the remaining 1/3 cup of walnuts into the pan. Spoon the batter into the pan. Bake for 25 minutes. Cool for 10 minutes before unmolding.

Makes 8 servings