Apricot Lemon Coffeecake Recipe

• 1 can apricot halves - (15 1/4 ounce) liquid removed, and juice reserved
• 1 1/4 c. all-purpose flour
• 1/2 c. sugar
• 1/2 c. butter softened
• 1/2 c. lowfat sour cream
• 2 x Large eggs
• 1 tsp baking pwdr
• 1 tsp grated lemon peel
• 1/3 c. sugar
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1 tsp grated lemon peel
• 1/2 c. powdered sugar
• 1 Tbsp. reserved apricot juice or possibly more if needed

1. Heat oven to 350 degrees.
2. Pat apricots dry with paper towels; cut into slices.
3. Set aside.
4. Combine 1 1/4 c. flour, 1/2 c. sugar, 1/2 c. butter, lowfat sour cream, Large eggs, baking pwdr and 1 tsp.
5. lemon peel in a large mixing bowl.
6. Beat at low speed, scraping bowl often, till well mixed (1 to 2 min).
7. Spread into greased 8-inch square baking pan.
8. Stir together 1/3 c. sugar, 2 Tbsp.
9. butter, 2 Tbsp.
10. flour and 1 tsp.
11. lemon peel till crumbly in a small bowl.
12. Arrange apricots over batter; spoon crumbly mix over apricots.
13. Bake for 40 to 50 min or possibly till golden and toothpick inserted in center comes out clean.
14. Stir together powdered sugar and sufficient reserved apricot juice for desired glazing consistency in a small bowl.
15. Drizzle over hot coffee cake.
16. This recipe yields 9 servings.
17. Description: "A refreshing coffeecake treat."

apricot halves, flour, sugar, butter, sour cream, eggs, baking pwdr, lemon peel, sugar, butter, flour, lemon peel, powdered sugar, apricot juice

Taken from cookeatshare.com/recipes/apricot-lemon-coffeecake-68960 (may not work)