Apricot danish coffee cake

Yield: 1 Servings

Measure Ingredient
1 \N Pack Betty Crocker
\N \N Supermoist white cake mix
3 \N Eggs
1½ cup Sour cream
1 can (16 oz) apricot havles,
\N \N Drained
1 tablespoon Firm butter
½ cup Slivered almonds

Heat oven to 350. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1".

Prepare Cream Cheese Filling; reserve. Measure out ½ cup of the dry cake mix; reserve. Beat eggs slightly with fork in medium bowl. Stir in sour cream. Mix in remaining cake mix (batter will be thick & slightly lumpy). Spread in pan. Make 15 shallow wells evenly spaced in batter with back of spoon (do not scrape bottom of pan). Spoon about 1 Tbls. filling into each well. Place 1 apricot half, cut side up, on each spoonful of filling; press down slightly. Cut butter into reserved cake mix until crumbly; stir in almonds. Sprinkle evenly over mixture in pan. Bake 25-30 minutes or until toothpick inserted into cake portion comes out clean. Cool about 15 minutes. Drizzle with glaze.


1 pack (8oz) softened cream cheese 2 Tbls. milk Beat cheese & milk together on low for 1 minute or until fluffy.


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