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CALIFORNIA APRICOT COFFEE CAKE

Servings:  About 15

3/4 cup butter, softened (1/2 cup for cake,
1/4 cup for topping)
1 pkg. (8 oz.) cream cheese, softened
1  1/4 cups sugar
2 eggs
1 tsp. almond or vanilla extract
2  1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
1/2 cup firmly packed brown sugar
2 tsp. cinnamon
1/2 cup chopped walnuts or almonds
1 jar (26 oz.) California apricot halves, drained


Preheat oven to 350°F

Grease and flour 13 x 9 inch baking pan.

Cream 1/2 cup butter, cream cheese and sugar until light and fluffy.  Blend in eggs and almond extract; mix well.

Combine 1 3/4 cups flour, baking powder, baking soda and salt.  Stir in alternately with milk into butter/cream cheese mixture.  Pour into prepared pan.  Bake at 350°F for 30 minutes or until cake starts to brown.  Remove from oven.

While cake is in oven, prepare topping mixture. Combine brown sugar,  remaining 1/2 cup flour and cinnamon in a small bowl. Cut in remaining 1/4 cup butter; stir in nuts. *

Top cake with apricot halves and sprinkle with cinnamon-nut topping.  Return to oven and bake 15 minutes or until cake tests done.

* Tip:  Recipe can be made ahead to this point. Cover and store cake pan and topping bowl in refrigerator for up to 24 hours.  Uncover and bake as directed.

Apricot Producers of California - www.apricotproducers.com