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Breads

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.
time
prep:
20 min
total:
1 hr 5 min
servings
total:
24 servings, one square each
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What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  (1 stick) butter or margarine, softened
1-1/4
cups  granulated sugar
2
 eggs
1/4
cup  milk
1
tsp.  vanilla
1-3/4
cups  flour
1
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1/4
tsp.  salt
1
jar  (10 oz.) apricot preserves
2
cups  BAKER'S ANGEL FLAKE Coconut
2/3
cup  firmly packed brown sugar
1/3
cup  butter or margarine, melted
1
tsp.  ground cinnamon

Make It

PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Beat cream cheese, 1/2 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in milk and vanilla. Combine flour, baking powder, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition.

POUR half of the batter into prepared pan. Dot with preserves; cover with remaining batter.

BAKE 35 to 40 min. or until toothpick inserted in center comes out clean.

PREHEAT broiler. Mix coconut, brown sugar, 1/3 cup butter and the cinnamon; sprinkle over warm cake. Broil 3 to 5 inches from heat 2 to 3 min. or until golden brown. Cool. Cut into 24 squares to serve.

Kraft Kitchens Tips

Substitute
Prepare as directed, using peach, pineapple, red raspberry or cherry preserves.
Substitute
Substitute 2 cups cake flour for the 1-3/4 cups all-purpose flour.
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.
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