Apricot Crumble Cake
|Cream cheese||8 Ounce, softened (1 Package)|
|Margarine||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Apricot preserves/Peach preserves||10 Ounce (1 Jar)|
|Flaked coconut||2 Cup (32 tbs)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs), melted|
Combine cream cheese, margarine and granulated sugar, mixing at medium speed on electric mixer until well blended.
Gradually add milk, mixing well after each addition.
Blend in eggs and vanilla.
Add combined dry ingredients to cream cheese mixture; mix well.
Pour half of batter into greased and floured 13x9-inch baking pan.
Dot with preserves; cover with remaining batter.
Bake at 350°, 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 cake; broil 3 to 5 minutes, or until golden brown.