Apricot & Cream Cheese Coffeecake
Yield
1 CakePrep
10 minCook
25 minReady
70 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
dough
7-up |
* |
| ¾ | cup |
apricot preserves (jam)
|
*
|
| 3 | ounces |
cream cheese
softened |
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
orange juice
|
|
| ¼ | cup |
almonds
sliced or slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
dough
7-up |
* |
| 177 | ml |
apricot preserves (jam)
|
*
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
orange juice
|
|
| 59 | ml |
almonds
sliced or slivered |
|
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.
