Apricot Almond Coffee Cake

• 4 ounces cream cheese, softened
• 1/2 cup apricot preserves
• 1 (16 ounce) package poundcake mix, divided
• 1 (8 ounce) container sour cream
• 1/2 cup half-and-half cream or 1/2 cup full-fat milk
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup finely chopped dried apricot (optional)
• 1 1/4 cups sliced almonds
• vanilla icing (use Kittencal's Easy Creamy White Glaze or use your favorite glaze recipe)

1. Set oven to 350 degrees.
2. Grease a a 13 x 9-inch baking dish.
3. In a bowl beat softened cream cheese with apricot preserves and 1 tablespoon cake mix just until blended.
4. In another bowl beat sour cream, half and half cream, eggs and almond extract on low speed with an electric mixer for abot 30 seconds or until blended; increase speed to medium and beat another 2 minutes more.
5. Add in the dried apricots; mix to combine.
6. Pour the sour cream cake batter into prepared baking dish.
7. Drop the cream cheese mixture by tablespoonfuls evenly over the batter, then swirl the cream cheese batter gently with a knife.
8. Sprinkle the almonds evenly over the top.
9. Bake for about 25-30 minutes or until golden.
10. Cool for about 15-20 minutes, and then drizzle the glaze over the slightly warm cake.

cream cheese, apricot preserves, poundcake mix, sour cream, cream, eggs, almond, apricot, almonds, vanilla icing

Taken from www.food.com/recipe/apricot-almond-coffee-cake-171168 (may not work)