Apricot danish coffee cake
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Apricot danish coffee cake
  Danish    Coffee    Cakes    Cheesecakes    Apricots  
Last updated 6/12/2012 1:04:49 AM. Recipe ID 29482. Report a problem with this recipe.
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      Title: Apricot danish coffee cake
 Categories: Cakes, Cheesecakes
      Yield: 1 Servings
      1    Pack Betty Crocker
           Supermoist white cake mix
      3    Eggs
  1 1/2 c  Sour cream
      1 cn (16 oz) apricot havles,
      1 tb Firm butter
    1/2 c  Slivered almonds
  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.
  1 pack (8oz) softened cream cheese 2 Tbls. milk
  Beat cheese & milk together on low for 1 minute or until fluffy.

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Recipe ID 29482 (Apr 03, 2005)

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