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CRUNCHY APRICOT COFFEE CAKE 
2 c. Rice Krispie cereal, crushed to make 1 c.
3 tbsp. sugar
1/8 tsp. ground ginger
1/4 c. butter, softened
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1 egg
3/4 c. butter, softened
1 (17 oz.) can apricots, drained (reserving 1/2 c. syrup)

Combine first 4 ingredients, mixing until crumbly. Set aside for topping. Sift flour, baking powder, and salt together. Set aside.

In small mixing bowl, beat remaining butter and sugar until well blended. Add egg; beat well. Stir in the 1/2 cup apricot syrup. Add flour mixture, mixing well. Spread in greased 8 x 8 x 2 inch pan. Chop apricots and spoon about 3/4 cups evenly over batter. Sprinkle with cereal topping and remaining apricots.

Bake in oven (375 degrees) about 45 minutes or until cake begins to pull away from sides of pan. Serve warm. Makes 9 servings.

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