Ingredients for Apricot Almond Coffee Cake
- 4 ounces cream cheese, softened
- 1/2 cup apricot preserves
- 1 (10 3/4 ounce) package plus 1 tablespoon pound cake mix
- 1 cup sour cream
- 1/2 cup half-and-half
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup dried apricots, chopped
- 1/2 cup sliced almonds
- For glaze: 1 cup powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla extract
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How to Make Apricot Almond Coffee Cake
- Preheat oven to 350°F (175°C).
- Grease a 13 x 9-inch baking dish.
- In a medium bowl, beat 4 ounces (113g) softened cream cheese with 1/2 cup apricot preserves and 1 tablespoon of the pound cake mix until smooth.
- In a large bowl, combine 1 cup sour cream, 1/2 cup half-and-half, 2 large eggs, and 1 teaspoon almond extract. Beat on low speed for 30 seconds.
- Increase speed to medium and beat for 2 minutes.
- Gently fold in 1/2 cup dried apricots.
- Pour the sour cream batter into the prepared baking dish.
- Drop the cream cheese mixture by tablespoonfuls evenly over the batter. Swirl gently with a knife.
- Sprinkle 1/2 cup sliced almonds evenly over the top.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 15-20 minutes before drizzling with your favorite glaze.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
24g
Carbs
3g
