Recipe Details

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.

Makes:15 servings

Ingredients

1 (18.25 ounce) package white cake mix
3 eggs
1½ 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

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Directions

Prep:20 mCook:30 mReady:50 m

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.
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.