• 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.) apricot halves, drained

Preheat oven to 350°F

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.