Apricot Danish Coffee Cake

european french russian dessert drink main bread sweet sour savory umami medium fast

Prep

25 min

Cook

54 min

Total

79 min

Ingredients (10)

1 (15.25 ounce) package white cake mix g

3 large eggs g

1 ½ cups sour cream g

1 (15 ounce) can apricot halves, drained g

1 tablespoon butter g

½ cup slivered almonds g

1 (8 ounce) package cream cheese g

2 tablespoons milk g

⅔ cup confectioners' sugar g

2 teaspoons water, or as needed g

Nutrition

kcal

fat

carbs

protein

Instructions

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.