Apricot-Lemon Coffeecake


A refreshing coffeecake treat. Apricot-Lemon Coffeecake 1 (14.25-ounce) can apricot halves, drained, juice reserved 1 1/4 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup butter, softened 1/2 cup sour cream 2 large eggs 1 teaspoon baking powder 1 teaspoon grated lemon peel 1/3 cup granulated sugar 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon grated lemon peel 1/2 cup powdered sugar 1 tablespoon reserved apricot juice, or more if needed


Heat Oven To 350°F (175°C). Pat Apricots Dry With Paper Towels; Cut Into Slices. Set Aside. Combine 1 1/4 Cups Flour, 1/2 Cup Sugar, 1/2 Cup Butter, Sour Cream, Eggs, Baking Powder And 1 Teaspoon Lemon Peel In A Large

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