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Apricot cream coffee cake

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Ingredients/Components

flour
sugar - 1/2 c
butter, softened - 3/4 c
eggs - 2 item
baking powder - 1/2 tsp
baking soda - 1/2 tsp
salt - 1/4 tsp
vanilla extract - 1 tsp
pkg - 1 oz
egg - 1 item
grated lemon peel - 1 tsp
jar apricot preserves - 1 oz
powdered sugar
lemon juice - 2 3

How to make apricot cream coffee cake:

Filling:1/4 c. sugar1 (8 oz.) pkg. cream cheese1 egg1 tsp. grated lemon peel1 (10 oz.) jar apricot preserves Glaze:1/3 c. powdered sugar2 to 3 tsp. lemon juice In a large mixer bowl, combine all coffee cake ingredients. Beat at medium speed, scraping bowl often, until well mixed, 1 to 2 minutes.

Spread batter on bottom and 2 inches up sides of 10-inch spring-form pan that has been coated with no stick cooking spray.

In a small mixer bowl, combine all filling ingredients except apricot preserves. Beat at medium speed, until smooth, 2 to 3 minutes. Pour over batter in pan. Spoon preserves evenly over filling. Bake at 350° for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes; remove sides of pan. Make glaze and drizzle over warm coffee cake. Serve warm or cold. Store in refrigerator. Makes 16 servings.

This coffee cake keeps well in the freezer. Thaw overnight in refrigerator before serving.

You may substitute seedless raspberry or strawberry jam for the apricot preserves.

Recipe categories: Breads, Coffee cakes, Pitted fruits.

Rating:

3.3

Average rating: 3.3, total votes: 3

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