Apricot Danish Coffee Cake

A wonderful apricot coffee cake recipe to enjoy as a special breakfast or brunch. It takes a little time to prepare but is definitely worth it.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 332 Calories

Ingredients

• 2 tablespoons milk
• 3 eggs
• 2 teaspoons water
• 1 tablespoon butter
• 1 (8 ounce) package cream cheese
• 1 (18.25 ounce) package white cake mix
• 1 (15 ounce) can apricot halves, drained
• 0.5 cup slivered almonds
• 1.5 cups sour cream
• 0.66666668653488 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan. Set aside 1/2 cup of the dry cake mix.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes.

Step 5

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.