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Apricot Crumble Cake

Apricot Crumble Cake recipe
photo by:kraft
Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-coconut crumble and broiled until golden.
20 min
1 hr 5 min
24 servings, one square each
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This was really good! Easy to make and the base by itself was delicious :) I love how versatile this recipe is :)
Many compliments. It was super moist. Also, I used a 10" square pan instead and this worked perfectly. I brought this to a dinner party. A guest said her mother (in her 80's) loves coconut. I told her to take the rest home and give her some. I later received a compliment from the mom that this is the best cake she has had. Everyone really enjoyed this one. Also making in a smaller pan, the dollops of apricot almost ended up to be a layer in between, but was great that way.
I don't care for apricots, but this cake was great! All the flavors blended very well. I will make this again
I served this to my quilting been members. They loved it. I used a larger jar of apricot preserves and it was moist and you could really taste the apricots. I'll definitly make these again! JKL
this was fantastic. i think it's the topping that made it perfect.
This cake was a little too sweet for us. I think it was the topping that did it. If you are going to try it be very careful when broiling. I put my broiler on low and left it for just 1 min. and that was just right, any longer and it would have burned.
Easy to make and very tasty! Watch out when broiling the coconut - it burns easily! I made it with half apricot and half raspberry preserves. I will definitely make this again!
This is absolutely FABULOUS!! Yum!
My husband loved this recipe. I thought it was a little dry but the flavor was awesome. I would probably make this recipe again.
This was my favorite cake growing up - it's an older recipe. Wonderful cake, absolutely fabulous. Travels well, keeps well, tastes great.
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