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Ingredients

• 15 ounce can apricot halves drained and juice reserved
• 1-1/4 cup all -purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter softened 1/2 cup sour cream
• 2 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

Description

APRICOT LEMON COFFEECAKE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Lopez Estate In Mesquite, Texas In 1988.

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