Apricot Danish Coffee Cake

Ingredients

• 1 package white cake mix , 15.25 ounce
• 3 large eggs
• 1.5 cups sour cream
• 1 can apricot halves , 15 ounce
• 1 tablespoon butter
• 0.5 cups slivered almonds
• 1 package cream cheese , 8 ounce
• 2 tablespoons milk
• 0.67 cups confectioners' sugar
• 2 teaspoons water , or as needed

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan. Set aside 1/2 cup of the dry cake mix.

2. 2

   Mix together eggs and sour cream in a medium bowl. Stir in 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. Beat together cream cheese and milk in another bowl until fluffy. Place a tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each well of cream cheese.

3. 3

   Combine 1/2 cup reserved cake mix with butter in a small bowl. Stir in butter until the mixture is crumbly. Stir in slivered almonds and sprinkle the mixture evenly over the Danish batter.

4. 4

   Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes.

5. 5

   To make the glaze: Stir together confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.