Ingredients
- 1 3/4 c. all-purpose flour
- 1/2 c. sugar
- 3/4 c. butter softened
- 2 x Large eggs
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 c. sugar
- 1 pkt cream cheese - (8 ounce) softened
- 1 x egg
- 1 tsp grated lemon peel
- 1 jar apricot preserves - (10 ounce)
- 1/3 c. powdered sugar
- 2 tsp lemon juice - (to 3)
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Apricot Cream Coffeecake
Servings: 12
Directions
- Heat oven to 350 degrees. Grease and flour bottom and sides of 10-inch springform pan.
- Combine flour, 1/2 c. sugar, butter, 2 Large eggs, bakng pwdr, baking soda, salt and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, till well mixed (1 to 2 min). Spread batter on bottom and 2 inches up sides of prepared pan.
- Combine 1/4 c. sugar, cream cheese, 1 egg and lemon peel in large mixer bowl. Beat at medium speed, scraping bowl often, till smooth (2 to 3 min). Pour over batter in pan. Spoon preserves proportionately over filling.
- Bake for 45 to 55 min or possibly till crust is golden. Cold 20 min. Loosen sides of cake from pan by running knife around inside of pan; remove side of pan.
- Meanwhile, stir together powdered sugar and lemon juice in small bowl till smooth. Drizzle over hot coffee cake. Serve hot or possibly cool; store refrigerated.
- This recipe yields 16 servings.
- Description: "Glistening apricots top this cream cheese filled coffee cake."
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