A refreshing coffeecake treat.

Apricot-Lemon Coffeecake

1 (14.25-ounce) can apricot halves, drained, juice reserved
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter, softened
1/2 cup sour cream
2 large eggs
1 teaspoon baking powder
1 teaspoon grated lemon peel
1/3 cup granulated sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1/2 cup powdered sugar
1 tablespoon reserved apricot juice, or more if needed

1. Heat oven to 350°F (175°C).
2. Pat apricots dry with paper towels; cut into slices. Set aside.
3. Combine 1 1/4 cups flour, 1/2 cup sugar, 1/2 cup butter, sour cream, eggs, baking powder and 1 teaspoon lemon peel in a large mixing bowl. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Spread into greased 8-inch square baking pan.
4. Stir together 1/3 cup sugar, 2 tablespoons butter, 2 tablespoons flour and 1 teaspoon lemon peel until crumbly in a small bowl. Arrange apricots over batter; spoon crumbly mixture over apricots. Bake for 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
5. Stir together powdered sugar and enough reserved apricot juice for desired glazing consistency in a small bowl. Drizzle over warm coffee cake.

Makes 9 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.