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Apricot Almond Coffee Cake Recipe

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This recipe for Apricot Almond Coffee Cake, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


4 oz. cream cheese, softened
1/2 c. apricot preserves
16 oz. package pound cake mix, divided
pinch of orange food coloring powder (optional)
8 oz. sour cream
1/2 c. milk
2 lg. eggs
1/2 t. almond extract
1/2 c. sliced almonds
1 c. powdered sugar
1/2 t. vanilla extract
1-2 T. milk

Beat cream cheese, apricot preserves, 1 tablespoon cake mix and, if desired, orange food coloring powder just until blended; set mixture aside. Beat sour cream, milk, eggs, almond extract and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium and beat 3 more minutes. Pour into a lightly greased 13x9 pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top. Bake at 350 for 25-28 minutes or until golden. Cool on wire rack 20 minutes. Drizzle glaze over slightly warm cake or individual pieces. For glaze, stir together powdered sugar, vanilla and 1 tablespoon milk until smooth. Add additional milk, if needed.




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