APRICOT CREAM COFFEE CAKE This coffee cake is easy to prepare and will impress your guests.
Preparation time: 20 min Baking time: 45 min Cooling time: 20 min
Yield: 16 servings
Coffee Cake Ingredients:
| 1 3/4 | | cups all-purpose flour |
| 3/4 | | cup LAND O LAKES® Butter, softened |
| 1/2 | | cup sugar |
| 2 | | LAND O LAKES�?All Natural Farm Fresh Eggs |
| 1 | | teaspoon vanilla |
| 1/2 | | teaspoon baking powder |
| 1/2 | | teaspoon baking soda |
| 1/4 | | teaspoon salt |
Filling Ingredients:
| 1/4 | | cup sugar |
| 1 | | (8-ounce) package cream cheese, softened |
| 1 | | LAND O LAKES�?All Natural Farm Fresh Egg |
| 1 | | teaspoon freshly grated lemon peel |
| 1 | | (12-ounce) jar apricot preserves |
Glaze Ingredients:
| 1/3 | | cup powdered sugar |
| 2 | | to 3 teaspoons lemon juice |
Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan.
Combine all coffee cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan.
Combine all filling ingredients except apricot preserves in small bowl. Beat at medium speed, scraping bowl often, until well mixed. 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 sides of pan.
Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistancy in small bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. Nutrition Facts (1 serving): Calories: 280, Fat: 15g, Cholesterol: 80mg, Sodium: 220mg, Carbohydrates: 35g, Dietary Fiber: 0g, Protein: 4g
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