Apricot Danish Coffee Cake

Title:
Apricot Danish Coffee Cake

Yield:
1 Servings

Categories:
Cakes,
Cheesecakes




Ingredients:





          CREAM CHEESE FILLING


     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


          GLAZE






 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.


 


 CREAM CHEESE FILLING


 


 1 pack (8oz) softened cream cheese 2 Tbls. milk


 


 Beat cheese & milk together on low for 1 minute or until fluffy.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip