Description
A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 3 eggs
- 1 ½ cups sour cream
- 1 (15 ounce) can apricot halves, drained
- 1 tablespoon butter
- ½ cup slivered almonds
- 1 (8 ounce) package cream cheese
- 2 tablespoons milk
- ⅔ cup confectioners’ sugar
- 2 teaspoons water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
- In a medium bowl
- mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon
- make 15 wells in the batter
- 3 rows of 5. In another bowl
- beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half
- cut side up
- onto each blob of cream cheese.
- In a small bowl
- combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds
- and sprinkle the mixture evenly over the Danish.
- Bake for 30 to 35 minutes in the preheated oven
- or until a toothpick inserted into the cake comes out clean. To make the glaze
- stir together the confectioners’ sugar and water until smooth
- adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 15