Apricot-Almond Coffee Cake

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 1 egg

Topping

• 1/4 cup brown sugar, packed
• 1/2 cup sliced almonds
• 1/4 teaspoon cinnamon
• 2/3 cup apricot preserves
• Confectioners' Sugar Icing (below)

In a mixing bowl, combine flour, 1/4 cup granulated sugar, baking powder, salt, shortening, and milk. Blend with a fork; beat for about 30 seconds. Pour batter into a greased and floured 8- or 9-inch square pan. Mix together the brown sugar, almonds and cinnamon; sprinkle over coffee cake batter. Spoon preserves over the topping. Bake at 375° for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Spread with icing while still warm and serve warm.

Confectioners' Sugar Icing

• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla
• 1 tablespoon milk or water

Combine ingredients adding milk or water just until desired icing consistency is reached.