Apricot Cream Coffeecake

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	All-purpose flour
1/2 cup	99g / 3.5oz	Sugar
3/4 cup	148g / 5.2oz	Butter - softened
2		Eggs
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla
1/4 cup	49g / 1.7oz	Sugar
1 packet		Cream cheese - (8 oz) - softened
1		Egg
1 teaspoon	5ml	Grated lemon peel
1 packet		Apricot preserves - (10 oz)
1/3 cup	65g / 2.3oz	Powdered sugar
2 teaspoons	10ml	Lemon juice - (to 3)

Recipe Instructions

Heat oven to 350 degrees. Grease and flour bottom and sides of 10-inch springform pan. Combine flour, 1/2 cup sugar, butter, 2 eggs, bakng powder, baking soda, salt and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Spread batter on bottom and 2 inches up sides of prepared pan.

Combine 1/4 cup sugar, cream cheese, 1 egg and lemon peel in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Pour over batter in pan. Spoon preserves evenly over filling.

Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove side of pan. Meanwhile, stir together powdered sugar and lemon juice in small bowl until smooth. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated.

Source:
"Breakfast Recipes at http://www.cooksrecipes.com"

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