Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
  • 3 Ratings
Recipe by Cooking Light May 1998

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Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

241 calories; calories from fat 30%; fat 8.1g; saturated fat 2.2g; mono fat 3.2g; poly fat 2g; protein 4.7g; carbohydrates 38.1g; fiber 0.8g; cholesterol 33mg; iron 1.4mg; sodium 201mg; calcium 65mg.
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