Apricot Lemon Coffeecake Recipe

• 1 can apricot halves - (15 1/4 ounce) liquid removed, and juice reserved
• 1 1/4 c. all-purpose flour
• 1/2 c. sugar
• 1/2 c. butter softened
• 1/2 c. lowfat sour cream
• 2 x Large eggs
• 1 tsp baking pwdr
• 1 tsp grated lemon peel
• 1/3 c. sugar
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1 tsp grated lemon peel
• 1/2 c. powdered sugar
• 1 Tbsp. reserved apricot juice or possibly more if needed

Directions