You are here: Home » Recipes » Apricot Cream Cheese Coffee Cake Apricot Cream Cheese Coffee Cake Recipe by Favorite Recipes Press Yield 12 to 15 servings Your guests are going to love this coffee cake. PrintEmail Ingredients 2 1/2 cups all-purpose flour1 cup sugar3/4 cup (1 1/2 sticks) butter, softened1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup sour cream2 -- eggs1 teaspoon vanilla extract8 ounces cream cheese, softened1 cup apricot preserves1/2 cup chopped pecans Instructions Combine the flour and sugar in a large mixer bowl. Add the butter. Beat at low speed until mixed, scraping the bowl occasionally. Remove and reserve 1 1/4 cups of this mixture. Add the baking powder, baking soda, salt, sour cream, eggs, vanilla and cream cheese to the remaining flour mixture and mix well. Spread in a greased 9×13-inch baking pan. Spoon the preserves over the top. Sprinkle with the reserved flour mixture and the pecans. Bake at 350F for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Serve warm. For Raspberry Almond Coffee Cake, substitute almond extract for the vanilla, raspberry preserves for the apricot and sliced almonds for the pecans. Recipe reprinted with permission from Favorite Recipes from the Black Forest Inn’s Black Hills Treasures (Black Forest Inn, Rapid City, South Dakota, 2002).