Apricot Danish Coffee Cake Good Recipes

Saturday, August 28, 2010

Apricot Danish Coffee Cake

"A exquisite cake to function a special breakfast with espresso or tea. This takes a bit time to prepare, truely worth it."

Ingredients :

1 (18.25 ounce) package white cake blend
3 eggs
1 half of cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
half cup slivered almonds
1 (8 ounce) bundle cream cheese
2 tablespoons milk
2/3 cup confectioners' sugar
2 teaspoons water

Instructions :

Prep : 20M	Cook : 15M	Ready in : 50M

Preheat oven to 350 degrees F (one hundred seventy five levels C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake blend.
In a medium bowl, mix collectively eggs and sour cream. Stir in the package deal of cake mix. Batter could be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, three rows of 5. In any other bowl, beat collectively the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into every nicely. Place 1 apricot half of, reduce side up, onto every blob of cream cheese.
In a small bowl, integrate the 1/2 cup of reserved cake mix with the butter. Stir in the butter until the combination is crumbly. Stir within the slivered almonds, and sprinkle the combination frivolously over the Danish.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out easy. To make the glaze, stir collectively the confectioners' sugar and water till clean, including every other teaspoon of water if essential. Drizzle over the Danish while cool.

Notes :

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