Apricot Cream Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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this coffee cake looks so good..cake , cream cheese, apricot and a lemon glaze... it caught my attention... the recipe is from the Country Heritage Cookbook by Land o' Lakes Ingredients:
coffee cake |
1 3/4 cups flour |
1/2 cup sugar |
3/4 cup butter, softened |
2 eggs |
1/2 teasp. baking powder |
1/2 teasp. baking soda |
1/4 teasp. salt |
1 teasp. vanilla |
filling |
1/4 cup sugar |
1 8-ounce package cream cheese, softened |
1 egg |
1 teasp. finely grated lemon peel |
1 10-ounce jar apricot preserves |
glaze |
1/3 cup powdered sugar |
2 - 3 teasp. lemon juice |
Directions:
1. preheat oven to 350' F
2. grease and flour bottom of a 10-inch springform pan
3. In a large mixer bowl.... combine all the cake ingredients
4. beat at medium speed , scraping bowl often, until well mixed
5. spread batter over the bottom of the baking pan and 2-inches up the sides
6. in a small mixer bowl.... combine the filling ingredients EXCEPT for the apricot preserves
7. Beat at medium speed, scraping the sides of the bowl often. until smooth about 2 -3 minutes
8. pour filling mixture over the batter in the pan...
9. spoon the preserves evenly as possible over the filling
10. bake in a 350' F oven for 45 -55 minutes or until crust is golden brown
11. cool 20 minutes. then remove the sides of the pan
12. while the cake is cooling..... in a small bowl stir together the powdered sugar and the lemon juice until smooth
13. drizzle over warm coffee cake
14. serve warm or cold
15. store in the refrigerator
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