Ingredients
The following ingredients have 4 Servings
- 2 cups Gold Medal™ unbleached all-purpose flour
- 1 cup granulated sugar
- 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- 3/4 cup Yoplait® plain yogurt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 6 ounces neufchatel cream cheese, room temperature
- 1 teaspoon orange juice
- 1 1/4 cup apricot preserves
- 1/2 cup sliced almonds
Instruction
- Preheat oven to 350°F. Generously butter a 9-inch cake pan or springform pan and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
