Instructions: Heat oven to 350 degrees. Grease and flour bottom and sides of 10-inch springform pan.

Combine flour, 1/2 cup sugar, butter, 2 eggs, bakng powder, baking soda, salt and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Spread batter on bottom and 2 inches up sides of prepared pan.

Combine 1/4 cup sugar, cream cheese, 1 egg and lemon peel in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Pour over batter in pan. Spoon preserves evenly over filling.

Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove side of pan.

Meanwhile, stir together powdered sugar and lemon juice in small bowl until smooth. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated.

This recipe yields 16 servings.

Description: "Glistening apricots top this cream cheese filled coffee cake."

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