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Receta Apricot Cream Coffeecake

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Raciónes: 12

Ingredientes

Cost per serving $0.28 view details

Direcciones

  1. Heat oven to 350 degrees. Grease and flour bottom and sides of 10-inch springform pan.
  2. Combine flour, 1/2 c. sugar, butter, 2 Large eggs, bakng pwdr, baking soda, salt and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, till well mixed (1 to 2 min). Spread batter on bottom and 2 inches up sides of prepared pan.
  3. Combine 1/4 c. sugar, cream cheese, 1 egg and lemon peel in large mixer bowl. Beat at medium speed, scraping bowl often, till smooth (2 to 3 min). Pour over batter in pan. Spoon preserves proportionately over filling.
  4. Bake for 45 to 55 min or possibly till crust is golden. Cold 20 min. Loosen sides of cake from pan by running knife around inside of pan; remove side of pan.
  5. Meanwhile, stir together powdered sugar and lemon juice in small bowl till smooth. Drizzle over hot coffee cake. Serve hot or possibly cool; store refrigerated.
  6. This recipe yields 16 servings.
  7. Description: "Glistening apricots top this cream cheese filled coffee cake."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 12 servings
Calories 251  
Calories from Fat 113 45%
Total Fat 12.87g 16%
Saturated Fat 7.69g 31%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 253mg 11%
Potassium 42mg 1%
Total Carbs 30.72g 8%
Dietary Fiber 0.5g 2%
Sugars 16.48g 11%
Protein 3.51g 6%
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