Apricot Cream Cake Recipe

For filling, place chopped apricots in medium saucepan. Add water to cover. Bring to a boil. Reduce heat. Cover. Simmer until tender. Stir in sugar. Cool completely. Stir in nuts.

For topping, combine coconut, sugar, nuts and melted butter-flavored shortening in small bowl. Stir to mix.

Heat oven to 350ºF. Grease 10-inch springform pan with shortening. Flour lightly.

For cake, combine cream cheese and shortening in large bowl. Beat at high speed of electric mixer until fluffy. Add sugar gradually, beating until light and fluffy. Add eggs and vanilla. Beat 2 minutes.

Combine flour, baking powder, baking soda and salt in small bowl. Add to creamed mixutre alternately with milk, beating at medium speed 1 minute after each addition. Spread half of batter (about 2-1/4 cups) into pan. Spoon filling over batter to within 1/2 inch of edge. Cover with remaining batter. Sprinkle with topping.

Bake at 350ºF for 45 to 50 minutes or until cake begins to pull away from side of pan and toothpick inserted in center comes out clean. Cool 30 minutes.

Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Invert cake on wire rack. Remove bottom of pan using thin metal spatula or pancake turner. Cool 30 minutes. Place cake, top side up, on serving plate. Cool completely.

For decorations, brush nut halves lightly with caramel topping. Place 1 nut half in center of each apricot half. Press apricot half around nut. Place filled apricots around edge of cake. Place nasturtiums in center of cake, if desired.