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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot-Almond Coffee Cake Recipe

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This recipe for Apricot-Almond Coffee Cake is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 ounces cream cheese, softened
1/2 cup apricot preserves
1 (16– oz) package pound cake mix, divided
Drop of orange food coloring
1-8 oz. sour cream
1/2 cup milk
2 large eggs
1/2 t. almond extract
1/2 c. sliced almonds

Glaze
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Stir together until smooth, add more milk if needed.



Directions:
Directions:
Beat cream cheese, apricot preserves, 1 tablespoon mix, and food coloring. Set mixture aside.
Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed 30 seconds, increase speed to medium and beat 3 more minutes. Pour into a lightly greased 13 x 9 inch pan. Drop cream cheese mixture by rounded teaspoons evenly over batter. Swirl batter gently with a knife. Sprinkle almonds over top. Bake at 350° for 25-28 minutes or until golden. Cool on wire rack for 20 minutes. Drizzle Glaze over top.

Personal Notes:
Personal Notes:
I like it better with a little less almond flavoring.

 

 

 

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