Ingredients
- 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
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Apricot Danish Coffee Cake
Servings: 1
Directions
- 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 c. of the dry cake mix; reserve. Beat Large eggs slightly with fork in medium bowl. Stir in lowfat sour cream. Fold in remaining cake mix (batter will be thick & slightly lumpy). Spread in pan. Make 15 shallow wells proportionately spaced in batter with back of spoon (don't 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 till crumbly; stir in almonds. Sprinkle proportionately over mix in pan. Bake 25-30 min or possibly till toothpick inserted into cake portion comes out clean. Cold about 15 min. Drizzle with glaze.
- CREAM CHEESE FILLING
- 1 pack (8oz) softened cream cheese 2 Tbls. lowfat milk
- Beat cheese & lowfat milk together on low for 1 minute or possibly till fluffy.
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