Apricot Coconut Crumble Cake
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 8 ounces cream cheese, softened
- 1⁄2 cup margarine
- 1 1⁄4 cups granulated sugar
- 1⁄4 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 10 ounces apricots or 10 ounces peach preserves
- 2 cups flaked coconut
- 2⁄3 cup packed brown sugar
- 1 teaspoon cinnamon
- 1⁄3 cup margarine, melted
directions
- Preheat oven to 350°. Grease and flour 13x9-inch pan.
- Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
- Gradually add milk, mixing well after each addition; blend eggs and vanilla.
- Add combined dry ingredients to cream cheese mixture; mix well.
- Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
- Combine coconut, brown sugar, cinnamon and margarine; mix well.
- Spread onto the cake and broil 3-5 minutes or until golden brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is divine. I used a 15oz. can of apricots and chopped them up and sprinkled a little ginger on them instead of using preserves. It was fabulous. I always use butter, never margarine. Add more butter to the topping for sure. Just use a whole stick. The batter is gorgeous and the cake is light and fluffy. (Non bleached all purpose flour) I made mine in a stone casserole pan. It was one of the best cake recipes I've ever tried on recipezaar. Truly impressed.
-
This is a very good cake. I followed the recipe exactly, though I used butter instead of margarine. The tanginess of the cream cheese matches the fruit flavor very well. I liked the topping, too, but now I'm thinking that I might be able to create a different type of cake without the coconut on top. Thank you for posting the recipe.
Tweaks
-
This is a very good cake. I followed the recipe exactly, though I used butter instead of margarine. The tanginess of the cream cheese matches the fruit flavor very well. I liked the topping, too, but now I'm thinking that I might be able to create a different type of cake without the coconut on top. Thank you for posting the recipe.
RECIPE SUBMITTED BY
OceanIvy
United States
Hey there!~
My name is Crystal. I am 19,and living in Florida.
I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it!
There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen!
A little more about me:
I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything!
Other than cooking-I like to read,surf the net and create art.
My favorite websites are:
www.ebay.com & www.witchvox.com (I'm wiccan)
Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!