Apricot Crumble Cake



1 oz. cream cheese, softened
1/2 cup margarine
1-1/4 cups sugar
1/4 cup milk
2 eggs
1 tsp. vanilla
1-3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 10 oz. jar Apricot Fruit Spread
or USApricot Fruit Spread
2 cups flaked coconut
2/3 cup packed brown sugar
1 tsp. cinnamon
1/3 cup margarine, melted

Combine cream cheese, margarine and sugar, mixing at medium speed with electric mixer until well blended. Gradually add milk, mixing well after each addition. Blend in eggs and vanilla. Add to combined dry ingredients to cream cheese mixture; mix well. Pour half of the batter into greased and floured 13 x 9 inch baking pan. Dot with Crofter's Spread, cover with remaining batter. Bake @ 350ºF for 35 to 40 minutes. Combine coconut, brown sugar, cinnamon and margarine, mix well. Spread onto cake; broil 5 minutes or until golden brown.
16 servings.


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