• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Apricot Danish Coffee Cake

  • Recipe Submitted by on

Category: Cheesecakes, Cakes

 Ingredients List

  • 1 Pack Betty Crocker
  • Supermoist white cake mix
  • 3 Eggs
  • 1 1/2 c Sour cream
  • 1 cn (16 oz) apricot havles,
  • Drained
  • 1 tb Firm butter
  • 1/2 c 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 1/2 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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