Apricot-Coconut Crumb Cake

Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-scented coconut topping and broiled.

time prep: 20 min

total: 1 hr 5 min

servings total: 24 servings, one square each

Ingredients:

8 oz Cream Cheese, softened

1/2 C butter or margarine, softened

1-1/4 C granulated sugar

2 eggs

¼ C milk

1 t vanilla

1-3/4 C flour

1 t baking powder

½ t baking soda

¼ t salt

10 oz jar of B & R Farms Dried Apricot Preserves

2 C flaked coconut

2/3 C firmly packed brown sugar

1/3 C butter or margarine, melted

1 t ground cinnamon

PREHEAT oven to 350°F. Grease and flour 13x9" 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 35-40 minutes 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.