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!
