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
Make It
PREHEAT oven to 350°F. Grease and flour 13x9-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 اما الطبق الاخر
Chocolate Chunk-Cinnamon Coffee Cake Prep Time:
30 min
Total Time:
1 hr 15 min
Makes:
32 servings, 1 square each
What You Need
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1-1/2 tsp. ground cinnamon
2-2/3 cups flour
1-1/2 tsp. baking soda
3/4 tsp. CALUMET Baking Powder
1/2 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
3 eggs
1 tsp. vanilla
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
Make It
PREHEAT oven to 350°F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
BEAT butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
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