Name: Apricot Danish Coffee Cake
Prep time: 20 min
Cook time: 20 min
Yield: 15
Ingredients: White cake mix - 1 (15.25 ounce) package; Eggs - 3 large; Sour cream - 1 ½ cups; Apricot halves, drained - 1 (15 ounce) can; Butter - 1 tablespoon; Slivered almonds - ½ cup; Cream cheese - 1 (8 ounce) package; Milk - 2 tablespoons; Confectioners' sugar - ⅔ cup; Water, or as needed - 2 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Apricot Danish Coffee Cake

1. White cake mix - 1 (15.25 ounce) package

2. Eggs - 3 large

3. Sour cream - 1 ½ cups

4. Apricot halves, drained - 1 (15 ounce) can

5. Butter - 1 tablespoon

6. Slivered almonds - ½ cup

7. Cream cheese - 1 (8 ounce) package

8. Milk - 2 tablespoons

9. Confectioners' sugar - ⅔ cup

10. Water, or as needed - 2 teaspoons

How to cook deliciously - Apricot Danish Coffee Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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.