APRICOT CREAM COFFEE CAKE

Apricot Cream Coffee Cake image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 18

COFFEE CAKE
1 3/4 cup(s) all purpose flour
1/2 cup(s) sugar
3/4 cup(s) butter ( or margarine ) softened
2 - eggs
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 teaspoon(s) vanilla
FILLING
1/4 cup(s) sugar
1 package(s) ( 8 oz ) cream cheese, softened
1 - egg
1 teaspoon(s) grated lemon peel
1 jar(s) ( 10 oz ) apricot preserves
GLAZE
1/3 cup(s) powdered sugar
2 / 3 teaspoon(s) lemon juice

Steps:

Heat oven to 350 F Grease and flour bottom and sides of 10 inch springform pan. In large mixing bowl combine all coffee cake ingredients
Beat at medium speed, scraping bowl often, until well mixed ( 1 to 2 minutes ). Spread batter over bottom and 2 inches up sides of prepared pan.
In small mixing bowl combine all filling ingredients EXCEPT apricot preserves. Beat at medieum speed, scraping bowl often, until smooth (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; remove sides of pan.
Meanwhile, in a small bowl stir together powdered sugar and lemon juice until smooth. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated

There are no comments yet!

Name

Message