Apricot Crumble Cake

• 1-3/4 cups flour
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup butter or margarine, softened
• 1-1/4 cups granulated sugar
• 2 eggs
• 1/4 cup milk
• 1 tsp. vanilla
• 1 jar (10 oz.) apricot preserves
• 2 cups BAKER'S ANGEL FLAKE Coconut
• 2/3 cup packed brown sugar
• 1/3 cup butter or margarine, melted
• 1 tsp. ground cinnamon

1. Heat oven to 350F.
2. Combine flour, baking powder and baking soda.
3. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended.
4. Add eggs, 1 at a time, beating well after each addition.
5. Blend in milk and vanilla.
6. Gradually add flour mixture, beating well after each addition.
7. Pour half the batter into 13x9-inch pan sprayed with cooking spray.
8. Dot with preserves; cover with remaining batter.
9. Bake 35 to 40 min.
10. or until toothpick inserted in center comes out clean.
11. Heat broiler.
12. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake.
13. Broil, 4 inches from heat, 2 to 3 min.
14. or until golden brown.
15. Cool.

flour, baking powder, baking soda, philadelphia cream cheese, butter, sugar, eggs, milk, vanilla, apricot preserves, s angel, brown sugar, butter, ground cinnamon

Taken from www.kraftrecipes.com/recipes/-16437.aspx (may not work)