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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:
25 min
total:
1 hr 5 min
servings
total:
24 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

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.
Substitute
Prepare using your favorite flavor of fruit preserves, such as peach, pineapple, red raspberry or cherry.
Substitute
Substitute 2 cups cake flour for the 1-3/4 cups all-purpose flour.
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