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  • Apricot Cream Coffeecake

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    Apricot Cream Coffeecake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    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)

    Directions

    1. Heat oven to 350 degrees. Grease and flour bottom and sides of 10-inch springform pan.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. This recipe yields 16 servings.
    7. Description: "Glistening apricots top this cream cheese filled coffee cake."

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