Apricot Crumble Cake
1 8-ounce package Philadelphia Brand Cream Cheese, softened
1/2 cup Parkay Margarine
1 1/4 cups granulated sugar
1/4 cup milk
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 10-ounce Kraft Apricot or Peach Preserves
2 cups flaked coconut
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup Parkay Margarine, melted
Combine cream cheese, margarine and granulated sugar, mixing at
medium speed on electric mixer until well blended. Gradually
add milk, mixing well after each addition. Blend in eggs and
vanilla. Add combined dry ingredients to cream cheese mixture.
Mix well. Pour half of batter into greased and floured 13x9-inch
baking pan. Dot with preserves. Cover with remaining batter.
Bake at 350 F for 35 to 40 minutes or until wooden pick inserted
in center comes out clean.
Combine coconut, brown sugar, cinnamon and margarine. Mix well.
Spread onto cake. Broil 3 to 5 minutes or until golden brown.
Makes 16 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.