Apricot Cream Coffee Cake

• 1 34 cups all-purpose flour
• 34 cup butter or 34 cup margarine, softened
• 12 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 12 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 14 cup sugar
• 8 ounces cream cheese, softened
• 1 egg
• 1 teaspoon freshly grated lemon peel
• 12 ounces apricot preserves
• 13 cup powdered sugar
• 2 -3 teaspoons lemon juice (not the bottled kind)

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

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

Taken from www.food.com/recipe/apricot-cream-coffee-cake-220789 (may not work)