Apricot-Lemon Coffeecake

Heat oven to 350°F (175°C).

Pat apricots dry with paper towels; cut into slices. Set aside.

Combine 1 1/4 cups flour, 1/2 cup sugar, 1/2 cup butter, sour cream, eggs, baking powder and 1 teaspoon lemon peel in a large mixing bowl. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Spread into greased 8-inch square baking pan.

Stir together 1/3 cup sugar, 2 tablespoons butter, 2 tablespoons flour and 1 teaspoon lemon peel until crumbly in a small bowl. Arrange apricots over batter; spoon crumbly mixture over apricots. Bake for 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.

Stir together powdered sugar and enough reserved apricot juice for desired glazing consistency in a small bowl. Drizzle over warm coffee cake.