Apricot Cream Coffee Cake



  A cool day is the perfect time to bake. The recipe for the Apricot Cream Coffee Cake in the Land O Lakes Country Heritage Cookbook looked very good, so that was going to be the baking of choice.
  The directions are easy, not lots of ingredients and everyone thought it was quite good. I do have a springform pan, but if you don’t I think it could be baked in two eight inch pans or one 9x13" pan. Just be sure to grease and flour them well. I would not try to take the cake out of the pans if using regular pans, just remove each piece as you serve it.
Apricot Cream Coffee Cake
Coffee Cake
1 ¾ cups all purpose flour                    
 ½ cup sugar  
2 eggs
¾ cup butter, softened
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
Filling
¼ cup sugar
1 (8ounce) package cream cheese, softened
1 egg
1 teaspoon grated lemon peel
1 (10 ounce jar apricot preserves)
Glaze
⅓ cup powdered sugar
2 to 3 teaspoons lemon juice
  Heat oven to 350°. Grease and flour bottom and sides of 10 inch springform pan. In large mixer bowl combine all coffee cake ingredients. Beat at medium speed, scraping bowl often, until well mixed. Spread batter over bottom and 2 inches up sides of prepared pan. 
  In small mixer bow, combine all filling ingredients except apricot preserves. Beat at medium speed, scraping bowl until smooth. Pour over batter in pan. Spoon the preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes; removes side of pan.
  Meanwhile, in small bowl stir together powdered sugar and lemon juice until smooth. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated.

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