A wonderful apricot coffee cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare but is definitely worth it.
Preparation Details
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 15
Ingredients
- 1 (15.25 ounce) package white cake mix
- 3 large eggs
- 1 ½ cups sour cream
- 1 (15 ounce) can apricot halves, drained
- 1 tablespoon butter
- ½ cup slivered almonds
- 1 (8 ounce) package cream cheese
- 2 tablespoons milk
- ⅔ cup confectioners’ sugar
- 2 teaspoons water, or as needed
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch jelly roll pan. Set aside 1/2 cup of the dry cake mix.
- Mix together eggs and sour cream in a medium bowl. Stir in package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. Beat together cream cheese and milk in another bowl until fluffy. Place a tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each well of cream cheese.
- Combine 1/2 cup reserved cake mix with butter in a small bowl. Stir in butter until the mixture is crumbly. Stir in slivered almonds and sprinkle the mixture evenly over the Danish batter.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes.
- To make the glaze: Stir together confectioners’ sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
