Love My Philly

 
 
 
 
 
 
Crumble cakes are such a nice treat to enjoy with a cup of coffee or tea. For a fruit-infused crumble cake, try this amazing Apricot Crumble Cake. You can even use your creativity by preparing this crumble cake using peach, pineapple, red raspberry or cherry preserves.

Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 24 servings, one square each
Nutritional Information

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups granulated sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
1-3/4 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1 jar (10 oz.) apricot preserves
2 cups BAKER’S ANGEL FLAKE Coconut
2/3 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
1 tsp. ground cinnamon

Instructions

PREHEAT oven to 350°F. Grease and flour 13×9-inch baking pan; set aside. Beat cream cheese, 1/2 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in milk and vanilla. Combine flour, baking powder, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition.

POUR half of the batter into prepared pan. Dot with preserves; cover with remaining batter.

BAKE 35 to 40 min. or until toothpick inserted in center comes out clean.

PREHEAT broiler. Mix coconut, brown sugar, 1/3 cup butter and the cinnamon; sprinkle over warm cake. Broil 3 to 5 inches from heat 2 to 3 min. or until golden brown. Cool. Cut into 24 squares to serve.