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    Apricot Coffee Cake

    List of Ingredients

    2 c. crispy rice cereal, crushed
    3/4 c. plus 3 T. sugar, divided
    1/8 t. ginger
    1/2 c. margarine, softened and divided
    1-1/2 c. all-purpose flour
    2 t. baking powder
    1/2 t. salt
    1 egg
    17-oz. can apricot halves, choped, 1/2 c. syrup reserved


    Mix together cereal, 3 tablespoons sugar, ginger and 1/4 cup margarine; blend until crumbly, then set aside for topping.

    Stir together flour, baking powder and salt; set aside.

    In small mixing bowl, beat remaining margarine and sugar until well blended; add egg and beat well. Stir in reserved apricot syrup.

    Add flour mixture, blending well.

    Spread into an 8"x8" baking pan, then spoon 3/4 cup apricots evenly over batter. Sprinkle with topping and remaining apricots.

    Bake at 350 degrees for 45 minutes or until cake begins to pull away from the sides of the pan. Makes 9 servings.




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