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Apricot Coffee Cake
We found this recipe to be very good with the following modifications: sugar was increased in the batter to 1/2 cup and in the topping to 2 tablespoons. I used milk instead of the milk powder plus water. I baked it quite a bit longer than called for, probably because the apricots were very juicy.
14 users found this review helpful
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Reviewed On:
Jul. 27, 2005
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