Give your coffee cake a little refresh with apricot preserves. Slivered almonds and a vanilla glaze complete this easy breakfast treat.


Credit: Southern Living

Recipe Summary

Makes 15 servings




Instructions Checklist
  • 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 13- x 9-inch 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 to 28 minutes or until golden.

  • Cool on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.

  • To make glaze: Stir together powdered sugar, vanilla, and 1 tablespoon milk until smooth. Add additional milk, if needed.

  • Note: For testing purposes only, we used Candy-n-Cake Powdered Food Color #5531 Orange.