California Apricot Coffee Cake

3/4 cup butter, softened (1/2 cup for cake,
1/4 cup for topping)
1 pkg. (8 oz.) cream cheese, softened
1  1/4 cups sugar
2 eggs
1 tsp. almond or vanilla extract
2  1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
1/2 cup firmly packed brown sugar
2 tsp. cinnamon
1/2 cup chopped walnuts or almonds
1 jar (26 oz.) California apricot halves, drained

Preheat oven to 350°F

Servings:  About 15

Grease and flour 13 x 9 inch baking pan.

Cream 1/2 cup butter, cream cheese and sugar until light and fluffy.  Blend in eggs and almond
extract; mix well.

Combine 1  3/4 cups flour, baking powder, baking soda and salt.  Stir in alternately with milk into butter/cream cheese mixture.  Pour into prepared pan.  Bake at 350°F for 30 minutes or until cake starts to brown.  Remove from oven.

While cake is in oven, prepare topping mixture. Combine brown sugar,  remaining 1/2 cup flour and cinnamon in a small bowl. Cut in remaining 1/4 cup butter; stir in nuts. *

Top cake with apricot halves and sprinkle with cinnamon-nut topping.  Return to oven and bake 15 minutes or until cake tests done.

* Tip:  Recipe can be made ahead to this point. Cover and store cake pan and topping bowl in refrigerator for up to 24 hours.  Uncover and bake as directed.