Apricot & Cream Cheese Coffee Cake

Directions

1. Preheat your oven to 375 degrees F. Spray a 9 x 1-1/2-inch round baking pan with the non-stick cooking spray. Using a medium-sized bowl, mix together the flour, baking powder, lemon zest, baking soda and salt.
2. Using a different medium-sized mixing bowl, beat the 3/4 cup sugar and butter with a mixer on medium-to-high speed until combined. Add the 1/4 cup egg substitute and vanilla. Mix on low-to-medium speed for about 1 minute. Add the flour mixture and buttermilk to the egg mixture, beating until combined. Pour this mixture in the baking pan.
3. Using a small-sized mixing bowl, beat the cream cheese and 1/4 cup sugar on medium-to-high speed, until mixed together well. Add the 2 tablespoons egg substitute. Beat until mixed together. Put 1 cup of the apricot over the batter in the pan. Add the cream cheese mixture over the top. Bake for about 30-35 minutes (or until a toothpick inserted into the middle of the cake comes out clean). Cook on a wire rack. Top with the reserved apricots and dust with the powdered sugar. Serve warm.