Apricot-Almond Coffee Cake

Recipe Summary

Prep Time: 10 minutes
Bake Time: 28 minutes
Cool Time: 20 minutes
Total Time: 58 minutes
Servings: 12

Ingredients

4 oz cream cheese, softened
1/2 cup apricot preserves
1 (16-oz) package pound cake mix, divided
1 (8-oz) container sour cream
1/2 cup milk
2 large eggs
1/2 tsp almond extract
PAM for Baking No-Stick Cooking Spray
1/2 cup sliced almonds
Vanilla glaze (recipe below)

Directions

1. Beat cream cheese, apricot preserves, and 1 Tbsp cake mix at medium speed with an electric mixer just until blended; set mixture aside.
2. 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.
3. Coat a 13" x 9" pan with baking spray. Pour cake batter into prepared pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.
4. Bake at 350°F for 25 to 28 minutes or until golden. Cool on a wire rack 20 minutes. Drizzle vanilla glaze over slightly warm cake.

Vanilla Glaze:

Recipe Summary

Prep Time: 5 minutes
Total Time: 5 minutes

Use this glaze to decorate your favorite Bundt cake, pound cake, or cookies. For a twist, add 1 to 2 tsp fresh grated citrus zest.

Ingredients

1 cup powdered sugar
1 to 2 Tbsp milk
1 tsp vanilla

Directions

1. Whisk together all ingredients in a small bowl until smooth. Use immediately.