Crumb cake with fresh orange zest that adds a hint of tartness to this sweet apricot cake.
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2 (15-ounce) cans apricot halves in juice, drained, reserve juice
2 1/2 cups all-purpose flour
1 cup sugar
1 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
2 teaspoons baking powder
2 teaspoons freshly grated orange zest
2/3 cup sugar
1/4 cup all-purpose flour
1/4 cup Land O Lakes® Butter, melted
1/2 teaspoon ground nutmeg
1 cup powdered sugar
2 to 3 tablespoons reserved apricot juice
Heat oven to 350ºF. Grease 13x9-inch baking pan; set aside.
Drain apricots on paper towels; set aside.
Combine all remaining cake ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. (Batter will be stiff.) Spread into prepared pan.
Combine all topping ingredients in bowl. Arrange apricots, cut-side down, over batter; crumble topping over apricots. Bake 30-35 minutes or until golden brown.
Stir together powdered sugar and enough reserved apricot juice for desired glazing consistency in bowl. Drizzle over warm cake.