Apricot Cinnamon Swirl Coffee Cake


2 C flour
1/2 C sugar
1 T baking powder
1/2 t salt
1/3 C butter
1 egg, beaten
3/4 C milk
1 C B & R Farms Dried Apricot Cinnamon Spread, No Sugar Added
1/8 C powdered sugar


Combine flour, sugar, baking powder and salt in a medium bowl; mix well.

Cut in butter with a fork or pastry blender until crumbly, reserving 1/2 cup for topping.

Add egg and milk; stir just until moistened.

Spread in a well-greased Bundt baking pan.

Spoon apricot spread over top; use a knife to swirl through batter.

Sprinkle evenly with remaining topping.

Bake at 400 degrees for 25 to 35 minutes, until done.

Let cool 15 minutes, turn out on serving dish and dust with powdered sugar.