Apricot danish coffee cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CREAM CHEESE FILLING | ||
| 1 | Pack Betty Crocker | |
| Supermoist white cake mix | ||
| 3 | Eggs | |
| 1½ | cup | Sour cream |
| 1 | can | (16 oz) apricot havles, |
| Drained | ||
| 1 | tablespoon | Firm butter |
| ½ | cup | Slivered almonds |
| GLAZE | ||
Directions
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.
CREAM CHEESE FILLING
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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