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.
What You Need
Original recipe yields 24 servings
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 egg s
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.