Apricot Cream Coffee Cake

• 1 3/4 cups all-purpose flour
• 3/4 cup Land O Lakes Butter, softened
• 1/2 cup sugar
• 2 Land O Lakes Eggs
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 (8-ounce) package cream cheese, softened
• 1 Land O Lakes Egg
• 1 teaspoon freshly grated lemon zest
• 1 (10-ounce) jar apricot preserves
• 1/3 cup powdered sugar
• 1 to 2 teaspoons lemon juice

1. Heat oven to 350F.
2. Grease and flour bottom and sides of 10-inch springform pan.
3. Set aside.
4. Combine all coffee cake ingredients in bowl.
5. Beat at medium speed, scraping bowl often, until well mixed.
6. Spread batter on bottom and 2 inches up sides of prepared pan.
7. Combine all filling ingredients except apricot preserves in bowl.
8. Beat at medium speed, scraping bowl often, until well mixed.
9. Spread evenly over batter in pan.
10. Spoon preserves evenly over filling.
11. Bake 45-55 minutes or until crust is golden brown.
12. Cool 20 minutes.
13. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan.
14. Stir together powdered sugar and enough lemon juice for desired drizzling consistency in bowl.
15. Drizzle over warm coffee cake.
16. Serve warm or cold; store refrigerated.

flour, butter, sugar, eggs, vanilla, baking powder, baking soda, salt, sugar, cream cheese, egg, freshly grated lemon zest, apricot preserves, powdered sugar, lemon juice

Taken from www.landolakes.com/recipe/2148/apricot-cream-coffee-cake (may not work)