Sweet Apricot Coffee Cake

• 2 cups Rice Krispy cereal, crushed
• ¾ cup plus
• 3 Tblsp. Sugar, divided
• 1/8 tsp. ginger
• ½ cup margarine, softened and divided
• 1 ½ cup all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 egg
• 17 oz. can apricot halves, chopped
• ½ cup syrup reserved

Mix together cereal, 3 Tblsp. Sugar, ginger and ¼ cup margarine; blend until crumbly, then set aside for topping. Stir together flour, baking powder and salt; set aside. In small mixing bowl, beat remaining margarine and sugar until well blended; add egg and beat well. Stir in reserved apricot syrup. Add flour mixture, blending well. Spread into an 8” x 8” baking pan, then spoon ¾ cup apricots evenly over batter. Sprinkle with topping and remaining apricots. Bake at 350° for 45 minutes or until cake begins to pull away from the sides of the pan. Makes 9 servings.