This recipe is from "Top Nosh" - and was submitted by Sandy Stone

INGREDIENTS

CAKE

1/2 cup butter
1 (8-ounce) package cream cheese, room temperature
1-1/4 cups sugar
2 extra large eggs
1 teaspoon vanilla
1-3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk

FILLING

1 (8-1/2 ounce) can apricots, drained

TOPPING

4 teaspoons cinnamon
4 tablespoons flour
4 tablespoons unsalted butter, softened
1 cup quick oatmeal

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.

Combine butter and cream cheese and blend well. Mix in sugar, eggs and vanilla.

Combine dry ingredients and add alternately with milk.

Pit apricots and puree. Combine topping ingredients and mix by hand until crumbly.

Place 1/2 batter in prepared pan. Spread pureed apricots over batter. Cover with 1/2 topping mixture. Add remaining batter and cover with remaining topping mix. Bake 35 to 45 minutes.

NOTE: Cake can be made without apricots, if preferred.