Apricot-Almond Coffee Cake

By ccavaletti

Ingredients

• Glaze:
• 4 oz cream cheese, softened
• 1/2 c apricot preserves
• 1 (16 oz) pound cake mix, divided
• Pinch of orange food coloring (optional) (I did not use this)
• 8 oz sour cream
• 1/2 c milk
• 2 large eggs
• 1/2 tsp almond extract
• 1/2 c sliced almonds
• 1 c powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 Tbsp milk

Details

Servings 15

Preparation

Step 1

Coffee Cake:

Beat cream cheese, apricot preserves, 1 Tbsp cake mix, and, if desired, orange food coloring powder just until blended; set mixture aside.

Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.

Pour into a lightly greased 13- x 9-inch pan.

Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.

Bake at 350º for 25 to 28 minutes or until golden.

Cool on a wire rack 20 minutes. Drizzle Glaze over slightly warm make or individual pieces.

Glaze:

Stir together powdered sugar, vanilla, and 1 Tbsp milk until smooth. Add additional milk, if needed.



*For testing purposes only, we used Candy-n-Cake Powdered Food Color #5531 Orange


From Southern Living Magazine