Apricot Crumble Cake

• 8 oz. cream cheese
• 1/2 c. margarine (Parkay)
• 1 1/4 c. sugar
• 1/4 c. milk
• 2 eggs
• 1 tsp. vanilla
• 2 c. sifted cake flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 10 oz. jar Kraft pure apricot or peach preserves
• 2 c. shredded coconut
• 2/3 c. brown sugar
• 1/3 c. Parkay margarine, melted
• 1 tsp. cinnamon

1. Combine softened cream cheese, margarine and sugar well. Gradually add milk.
2. Blend in eggs and vanilla.
3. Sift together dry ingredients.
4. Add to cream cheese mixture.
5. Mix well.
6. Pour 1/2 batter into greased and floured 13 x 9-inch pan.
7. Dot with preserves.
8. Cover with remaining batter.
9. Bake at 350u0b0 for 35 to 40 minutes or until wooden pick inserted in center comes out clean.

cream cheese, margarine, sugar, milk, eggs, vanilla, cake flour, baking powder, baking soda, salt, preserves, coconut, brown sugar, parkay margarine, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510460 (may not work)