Apricot Cream Cheese Danish Coffee Cake

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan. Reserve 1/2 cup of the dry cake mix.

2. 2

   In a medium bowl, whisk the eggs and sour cream together. Stir in the package of cake mix; the batter will be lumpy. Spread the batter in the prepared pan. With the back of a spoon, make 15 wells in the batter in 3 rows of 5. In another bowl, beat the cream cheese and milk until fluffy. Spoon a tablespoon of the cream cheese mixture into each well. Set 1 apricot half, cut side up, on top of each well of cream cheese.

3. 3

   In a small bowl, combine the reserved 1/2 cup cake mix with the butter. Stir in the butter until the mixture is crumbly. Mix in the slivered almonds and sprinkle the mixture evenly over the Danish batter.

4. 4

   Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

5. 5

   For the glaze: Stir the confectioners' sugar and water together until smooth, adding another teaspoon of water if needed. Drizzle over the Danish when cool.

• Calories 259.74 kcal Moderate
• Protein 5.11 g Moderate
• Carbs 31.97 g Moderate
• Total Fat 11.86 g Moderate
• Saturated Fat 6.37 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 63.32 mg High
• Sodium 295.72 mg Moderate
• Fiber 0.83 g Low Source
• Sugar 19.04 g High
• Added Sugar 11.52 g High
• Calcium 125.44 mg Low Source
• Iron 0.89 mg Low Source
• Potassium 37.21 mg Low Source
• Vitamin A 63.25 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.62 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten