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Apricot Crumble Cake Recipe
|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|
Serving size: Complete recipe
Calories 6480 Calories from Fat 3015
% Daily Value*
Total Fat 346 g532.8%
Saturated Fat 171.3 g856.4%
Trans Fat 0 g
Cholesterol 678.1 mg
Sodium 2614.7 mg108.9%
Total Carbohydrates 820 g273.4%
Dietary Fiber 36.3 g145.1%
Sugars 570.8 g
Protein 63 g125.9%
Vitamin A 227.9% Vitamin C 154.9%
Calcium 96.8% Iron 114.4%
*Based on a 2000 Calorie diet
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.