Title: Apricot danish coffee cake
 Categories: Cakes, Cheesecakes
      Yield: 1 Servings
 
           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