Almond-Apricot Coffee Cake

Steps

• 1

  Preheat oven to 350°F. Generously butter a 9-inch cake pan or springform pan and set aside.
• 2

  In a large bowl or bowl of a food processor, whisk or pulse flour and 3/4 cup sugar. Add butter and cut in or pulse until mixture resembles coarse meal.
• 3

  Reserve 1/2 cup of the mixture and set aside; pour the rest into a large bowl. Stir in baking powder, baking soda, salt and orange zest.
• 4

  In a separate medium bowl, stir together yogurt, vanilla, and 1 egg until combined. Pour into flour-baking powder mixture and stir until combined. Spread batter evenly into bottom of prepared pan.
• 5

  In a separate large bowl, using an electric mixer on medium speed, beat together cream cheese, remaining 1/4 cup sugar, remaining egg and orange juice until smooth and free of lumps. Pour cream cheese mixture on top of batter in pan, leaving a 1/2-inch border around the edges.
• 6

  Carefully spread apricot preserves on top of cream cheese mixture, leaving a 1/2-inch border around the edges of the cream cheese mixture. Toss almonds in reserved flour mixture and sprinkle over cake, concentrating on the edges.
• 7

  Bake 40 to 50 minutes or until cake is golden brown and the center barely jiggles. Remove from oven and let cool at least 20 minutes before slicing and serving.