Apricot Danish Coffee Cake

Apricot Danish Coffee Cake

41 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Cindy Carnes
Recipe by  Cindy Carnes

“A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.”

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Ingredients

Adjust Servings

Original recipe yields 1 10x15 inch jellyroll pan

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
  2. In a medium bowl, mix together eggs and sour cream. Stir in the 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. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
  3. In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
  4. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.

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Reviews (41)

Rate This Recipe
IWANAWIN
23

IWANAWIN

Great recipe. I did make some changes due to not having all the necessary ingredients. I used 1/2 sour cream and 1/2 plain yogert. I also added a little cinnamon, nutmeg and vanilla to the cake ( covers the box cake taste) I did not have apricots, so I mixed Knotts apricot preserves 1/2 c into the creamcheese mix until smooth(used a hand mixer) then just spread this mixture over the cake batter, ramdomly dropped some extra preserves over it, topped it with the crumble, i added flour to get more crumble, and baked as directed... It was very yummy and I have requests for a raspberry one and a lemon one. Thanks for the recipe!

SCDEBBIET
19

SCDEBBIET

This was very pretty and tasty. My can of apricots only had 14 too, so it was fun to try to avoid getting that one cream cheese Danish! Instead of using water for the glaze, I used the yummy syrup from the can. It gave the whole cake an extra apricot boost!!

ROOKIE COOKIE
14

ROOKIE COOKIE

This is by far the best cake recipe that I have ever made. I've made this many times for friends and each time everyone wants the recipe. It's fairly easy to make and sooooo verrrry good. WOW! Hint! If your can of apricots doesn't have enough apricots in it... just cut a couple in half... If you really want to treat yourself and your family, you need to try this!!!! Five stars plus!

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 40.2 g
  • 13%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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