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apricot cream coffee cake

(4 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

Glistening apricots tops this cream cheese filled coffee cake. Recipe / Photo Adapted from Land o Lakes

(4 ratings)
yield 16 serving(s)
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For apricot cream coffee cake

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

How To Make apricot cream coffee cake

  • 1
    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
  • 2
    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.
  • 3
    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.
  • 4
    Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes; remove sides of pan.
  • 5
    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
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