"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cake: Apricot Crunch Cake Recipe

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This recipe for Cake: Apricot Crunch Cake, by , is from Treasured family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Waynell Lewis


cup flour
cup sugar
1 Tablespoon cinnamon
2 Tablespoon butter
cup butter
8 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
teaspoon baking soda
cup milk
12 ounces Apricot Preserves

Mix all topping ingredients and spread half of mixture in the bottom of a Bundt pan greased with shortening. Don't over mix.
Cake: Beat butter, cream cheese and sugar until fluffy. Beat in vanilla and eggs. Add sifted dry ingredients alternately with milk. Mixing until smooth. Pour half of batter into prepared Bundt pan. Spread Apricot preserves over this layer careful not to touch edges of pan. Add remaining batter over preserves. Top with rest of Topping mixture. Bake at 350 50-60 minutes or until done.

Personal Notes:
Personal Notes:
Family Favorite!




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