Yield
8 servings (serving size: 1 wedge)
Photo: Howard L. Puckett; Styling: Cathy Muir

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a mixing bowl, and cut in the margarine and cream cheese with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Step 3

Combine the remaining flour mixture, baking powder, and baking soda, and add the milk, ricotta cheese, vanilla extract, orange rind, and egg. Beat the mixture at medium speed of a mixer until blended (batter will be lumpy), and fold in the chopped apricots. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Dot the batter with apricot preserves, and swirl the preserves into the batter using a knife. Sprinkle the reserved 1/2 cup flour mixture over the batter. Bake 350° for 30 minutes or until cake springs back when touched lightly in center. Cool the cake on a wire rack.

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