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Рецепт Apricot Danish Coffee Cake
by Global Cookbook

Apricot Danish Coffee Cake
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. CREAM CHEESE FILLING
  3. 1 pack (8oz) softened cream cheese 2 Tbls. lowfat milk
  4. Beat cheese & lowfat milk together on low for 1 minute or possibly till fluffy.