Apricot Danish Coffee Cake Recipe

• CREAM CHEESE FILLING
• 1 pkt Betty Crocker Supermoist white cake mix
• 3 x Large eggs
• 1 1/2 c. Lowfat sour cream
• 1 can (16 ounce) apricot havles, Liquid removed
• 1 Tbsp. Hard butter
• 1/2 c. Slivered almonds GLAZE

1. Heat oven to 350.
2. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1".
3. Prepare Cream Cheese Filling; reserve.
4. Measure out 1/2 c. of the dry cake mix; reserve.
5. Beat Large eggs slightly with fork in medium bowl.
6. Stir in lowfat sour cream.
7. Fold in remaining cake mix (batter will be thick & slightly lumpy).
8. Spread in pan.
9. Make 15 shallow wells proportionately spaced in batter with back of spoon (don't scrape bottom of pan).
10. Spoon about 1 Tbls.
11. filling into each well.
12. Place 1 apricot half, cut side up, on each spoonful of filling; press down slightly.
13. Cut butter into reserved cake mix till crumbly; stir in almonds.
14. Sprinkle proportionately over mix in pan.
15. Bake 25-30 min or possibly till toothpick inserted into cake portion comes out clean.
16. Cold about 15 min.
17. Drizzle with glaze.
18. CREAM CHEESE FILLING
19. 1 pack (8oz) softened cream cheese 2 Tbls.
20. lowfat milk
21. Beat cheese & lowfat milk together on low for 1 minute or possibly till fluffy.

cream cheese, white cake, eggs, sour cream, apricot havles, butter

Taken from cookeatshare.com/recipes/apricot-danish-coffee-cake-68791 (may not work)