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Apricot-Almond Coffee Cake

Deel op Facebook Print Recipe

Ingredients

Makes 15 servings

Prep: 25 min., Bake: 28 min., Cool: 20 min.

  • 4 ounces cream cheese softened
  • ½ cup apricot preserves
  • 1 16-ounce package pound cake mix, divided
  • Pinch of orange food coloring powder optional
  • 1 8-ounce container sour cream
  • ½ cup milk
  • 2 large eggs
  • ½ teaspoon almond extract
  • ½ cup sliced almonds

Glaze:

  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  • Beat cream cheese, apricot preserves, 1 tablespoon pound cake mix, and, if desired, orange food coloring powder just until blended; set mixture aside.
  • Beat sour cream, milk, eggs, ½ teaspoon almond extract, and remaining pound cake mix at low speed with an electric mixer 30 seconds or until blended.
  • Increase speed to medium, and beat 3 more minutes.
  • Pour sour cream mixture 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 350° for 25 to 28 minutes or until golden.
  • Cool on a wire rack 20 minutes.
  • Drizzle Glaze over slightly warm cake or individual pieces.
  • Note: For testing purposes only, we used Candy-n-Cake Powdered Food Color #5531 Orange.

Glaze

  • Stir together all ingredients until smooth.
  • Add additional milk, if needed.
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Course; Cake