Comida Kraft
Recipe Box

Apricot Crumble Cake

(15) 11 Reviews
Prep Time
Total Time

24 servings

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.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
  • Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
  • Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.

Size Wise

Enjoy an afternoon treat with friends with a serving of this delicious cake along with a cup of hot brewed MAXWELL HOUSE Coffee.


Prepare using your favorite flavor of fruit preserves, such as peach, pineapple, red raspberry or cherry.


Substitute 2 cups cake flour for the 1-3/4 cups all-purpose flour.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 270
Total fat 13g
Saturated fat 9g
Cholesterol 45mg
Sodium 170mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ragajada |

    Although fairly simple to put together and impressive looking,, the topping didn't stick to the cake; it flaked right off. The taste was okay; no big deal. I had high hopes, with all the favors my husband enjoys, but we agree, it was no big deal. I will not keep the recipe or make again.

  • lil_spunk |

    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.

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