Breads

Apricot Crumble Cake

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

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup (1 stick) butter or margarine, softened

1-1/4

cups granulated sugar

eggs

1/4

cup milk

tsp. vanilla

1-3/4

cups flour

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

1/4

tsp. salt

jar (10 oz.) apricot preserves

cups BAKER'S ANGEL FLAKE Coconut

2/3

cup firmly packed brown sugar

1/3

cup butter or margarine, melted

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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lil_spunk

posted:6/5/2012

This was really good! Easy to make and the base by itself was delicious :) I love how versatile this recipe is :)

CATLUV2

posted:4/3/2012

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.

lady463

posted:11/21/2009

I don't care for apricots, but this cake was great! All the flavors blended very well. I will make this again

jlinn02

posted:5/13/2008

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

meedy8

posted:3/28/2008

this was fantastic. i think it's the topping that made it perfect.

Hummel97

posted:3/15/2008

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.

rkiesling

posted:6/25/2007

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!

blondielocks7

posted:3/25/2007

This is absolutely FABULOUS!! Yum!

jdemille

posted:7/5/2006

My husband loved this recipe. I thought it was a little dry but the flavor was awesome. I would probably make this recipe again.

a cook

posted:10/7/2003

This was my favorite cake growing up - it's an older recipe. Wonderful cake, absolutely fabulous. Travels well, keeps well, tastes great.