This shows how half of the batter goes on the bottom of the pan---then the preserves---then the remaining batter. The batter is then spread evenly over the preserves.
Into the oven! This shows the crumb topping---the final touch before baking.
All done and ready to eat! Very yummy!Apricot Cream Cheese Coffeecake
Cream together:
1 8oz. pkg. softened cream cheese
½ cup butter, softened
1 ¼ cups sugar
Beat in:
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract, opt.
Sift together:
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Add flour mixture alternately with:
1/3 cup milk
Pour half of batter in greased 9x13 baking pan and spread evenly.
Spoon on and gently spread:
1 12 oz. jar of apricot (or raspberry or strawberry) preserves
Spoon remaining batter over the top and gently spread to cover preserves.
For TOPPING combine with pastry blender:
¼ cup butter, softened
½ cup sugar
¼ cup flour
Then add 1/3 cup of sliced almonds, opt. Sprinkle the crumb mixture on top.
Bake at 350ยบ for 35-40 minutes.
Good warm or cold!
3 comments:
Marlene, this sounds delectable! I've copied the recipe and will try it. We're having company for a week, beginning this Friday..our niece, hubby and their 2 young children. They're on furlough from their missionary work in Kazakhstan. It'll be so good to see them after 4 years!
I'm in cleaning, sorting, organizing mode so not getting much blogging done.
Your flowers in the previous post are glorious. Love that rose!
Wish you could come and stroll around my yard with me. What a treat that would be :)
Happy August!
That looks so yummy. That is so neat that you got together with Noreen. I still plan on it sometime (o: Yes that bike is in Allens Park. Good eye (o:
Marlene, that looks and sounds delicious.....of course it's calorie-free, isn't it? That's good, I'll make it then....lol.
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