Apricot Coffee Cake

Apricot Coffee Cake

1 (18.25-oz.) yellow cake mix, divided

2 T. light brown sugar

2 T. cinnamon

1 C. chopped nuts

1 C. sour cream

1/3 C. vegetable oil

1/4 C. water

1/4 C. sugar

4 large eggs

1 t. orange extract, divided

1/2 t. lemon extract

1/2 C. Polaner apricot jam

1 C. sifted confectioners’ sugar

2 T. milk

Dried apricots and large nut pieces for decorating, if desired

Preheat oven to 350 degrees. Spray (10-inch) tube pan with nonstick vegetable cooking spray, then dust with flour.

To make cake filling, combine 2 tablespoons of the cake mix with the brown sugar, cinnamon and nuts in a bowl. Set aside.

Place remaining cake mix, sour cream, oil, water, sugar and eggs with 1/2 teaspoon each of orange and lemon extracts in bowl of mixer. Blend for about 3 minutes.

Pour half of the batter into the prepared tube pan. Sprinkle the filling evenly over the batter in the pan. Smooth the filling out and drop the apricot jam by teaspoonfuls over it.

Cover the filling completely with the other half of the batter.

Bake in the preheated oven until done (about 50-55 minutes). Allow to cool completely.

Combine confectioners’ sugar, milk and 1/2 teaspoon of orange extract for the glaze. Pour over cooled cake. Place dried apricots and large nut pieces on the glaze, if desired.