Apricot Cream Coffee Cake
Source of Recipe
Twinkee the kid from Old Pal's Place
List of Ingredients
Apricot Cream Coffee Cake
1 3/4 cups all-purpose flour
1/2 cup sugar
3/4 cup LAND O LAKES® Butter or Margarine, softened
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
Filling Ingredients:
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 egg
1 teaspoon grated lemon peel
1 (10-ounce) jar apricot preserves
Glaze Ingredients:
1/3 cup powdered sugar
2 to 3 teaspoons lemon juice
Recipe
Heat oven to 350°. Grease and flour bottom and sides of 10-inch springform pan. In 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 prepared pan. In small mixer bowl combine all filling ingredients except apricot
preserves. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Pour over batter in pan. Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes.
Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan.
Meanwhile, in small bowl stir together powdered sugar and lemon juice until smooth. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. Yield: 16 servings
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