Prep Time 15m
Cook Time 45m
Ready Time 120m
Yield 24 servings

  • Crisco® Original No-Stick Cooking Spray
  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups ground walnuts
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup Crisco® Pure Vegetable Oil
  • 2 (12 oz.) jars Smucker's® Apricot Preserves
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup powdered sugar
Preparation Directions
  • Step 1Heat oven to 350°F. Lightly coat 13 x 9-inch baking pan with no-stick cooking spray. Mix flour, sugar, baking powder, baking soda, walnuts and salt in large bowl with wooden spoon until incorporated. Add eggs, vanilla and oil, mixing until well combined.
  • Step 2Press half of mixture into prepared pan. Spoon preserves over pressed mixture to within a 1/2 inch of pan. Mix cinnamon with reserved flour mixture. Crumble over preserves.
  • Step 3Bake 45 to 50 minutes or until golden brown. Cool completely. Cut into 2-inch squares. Dust with powdered sugar. Place in muffin cups to serve, if desired.
  • TipTo add variety use one flavor of preserves on one half of the cake and another flavor on the other half.
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