I read several of the reviews for this recipe, and increased the sugar in the batter to 1/2 cup, used 3 tbsp. of butter, and regular milk instead of powdered. I also spread half the batter in the pan, then topped the half with a mixture of cinnamon sugar, added the other half of the batter and proceeded with the directions for the topping. Baking took exactly 45 minutes, and when the cake had cooled slightly, I added a powdered sugar and milk icing. Tangy and sweet, this coffee cake really wakes up your taste buds! I will definitely make this again. Fresh apricots are difficult to find here, but I am sure that well-drained, canned apricots could be used.
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I read several of the reviews for this recipe, and increased the sugar in the batter to 1/2...