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    Apricot Cream Coffee Cake

    Source of Recipe


    List of Ingredients


    1 3/4 cups all-purpose flour
    1/2 cup sugar
    3/4 cup Butter, softened
    2 eggs
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon vanilla
    1/4 cup sugar
    1 (8-oz.) package cream cheese, softened
    1 egg
    1 teaspoon grated lemon peel
    1 (10-oz.) jar apricot preserves
    1/3 cup powdered sugar
    2 to 3 teaspoons lemon juice



    Grease and flour bottom and sides of 10-inch springform pan.Combine flour, 1/2 cup sugar, butter, 2 eggs, baking powder, baking soda, salt and vanilla in large mixer bowl. 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.Combine 1/4 cup sugar, cream cheese, 1 egg and lemon peel in large mixer bowl. Beat at medium 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. Loosen sides of cake from pan by running knife around inside of pan; remove side of pan. Meanwhile, stir together powdered sugar and lemon juice in small bowl until smooth. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated.Servings: 16





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