Apricot Danish Coffee Cake

Name: Apricot Danish Coffee Cake
Total time: 50
Yield: 15
Ingredients: 1 (18.25 ounce) package white cake mix; 3 eggs; 1.5 cups sour cream; 1 (15 ounce) can apricot halves, drained; 1 tablespoon butter; 0.5 cup slivered almonds; 1 (8 ounce) package cream cheese; 2 tablespoons milk; 0.66666668653488 cup confectioners' sugar; 2 teaspoons water

Recipe by Cindy Carnes from allrecipes.com

Dessert 50 Mins.

Ingredients

15 servings

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1 (18.25 ounce) package white cake mix
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3 eggs
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1.5 cups sour cream
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1 (15 ounce) can apricot halves, drained
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1 tablespoon butter

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0.5 cup slivered almonds
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1 (8 ounce) package cream cheese
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2 tablespoons milk
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0.66666668653488 cup confectioners' sugar
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2 teaspoons water

Instructions

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