Apricot & Cream Cheese Coffeecake
Submitted by ediecro
A quick coffee cake made with refrigerated dough, spread with apricot preserves and sweetened cream cheese, then topped with sliced almonds.
YIELD
1 CakePREP
10 minCOOK
25 minREADY
70 minThis shortcut coffee cake starts with store-bought dough, making it perfect for lazy weekend mornings.
Apricot preserves layer under a sweet cream cheese spread that bakes into a tangy-sweet filling.
Sliced almonds on top toast golden while the cake rises and bakes.
Kitchen Tips
- Press dough evenly into the pan so it bakes at the same rate
- Blend cream cheese until completely smooth before spreading
- Let it rise the full 30 minutes for lightest texture
- Serve warm or at room temperature; both are equally good
Ingredients
Directions
Pre-heat oven to 375℉ (190℃).
Press dough into greased 9” square cake pan.
Spread preserves evenly on dough.
In a small bowl, blend cream cheese, sugar and orange juice until smooth; spread over preserves.
Bake at 375℉ (190℃) for 20 to 25 minutes until lightly browned.
Cover; let rise in warm place until doubled in size, about 30 minutes.
Sprinkle almonds on top.
Serve warm or cold.
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