Peach Crumble Cake Recipe

Ingredients

1 (8 oz.) Philadelphia cream cheese, softened

1/2 c. Parkay margarine

1 1/4 c. granulated sugar

1/4 c. milk

2 eggs

1 tsp. vanilla

1 3/4 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 (10 oz.) Kraft peach preserves (or apricot)

2 c. coconut

2/3 c. packed brown sugar

1 tsp. cinnamon

1/3 c. Parkay margarine, melted

Method

Combine cream cheese, margarine and granulated sugar mixing at medium speed on electric mixer until well blended.

Gradually add milk, mixing well after each addition.

Blend in eggs and vanilla.

Add combined dry ingredients to cream cheese mixture; mix well.

Pour 1/2 of batter into greased and floured 13x9 inch baking pan.

Dot with preserves; cover with remaining batter.

Bake at 350 degrees 35- 40 minutes or until toothpick inserted in center comes out clean.

Combine coconut, brown sugar, cinnamon and margarine; mix well.

Spread onto cake; broil 3-5 minutes or until golden brown.

16 servings.

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