READY IN 50 mins

Apricot Danish Coffee Cake

Read Reviews (40)

"A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it." — Cindy Carnes

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
In a medium bowl, mix together eggs and sour cream. Stir in the 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. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 03, 2006

Great recipe. I did make some changes due to not having all the necessary ingredients. I used 1/2 sour cream and 1/2 plain yogert. I also added a little cinnamon, nutmeg and vanilla to the cake ( covers the box cake taste) I did not have apricots, so I mixed Knotts apricot preserves 1/2 c into the creamcheese mix until smooth(used a hand mixer) then just spread this mixture over the cake batter, ramdomly dropped some extra preserves over it, topped it with the crumble, i added flour to get more crumble, and baked as directed... It was very yummy and I have requests for a raspberry one and a lemon one. Thanks for the recipe!

—IWANAWIN

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Most Helpful Critical Review

Sep 27, 2010

I didn't care for this as a danish coffee cake. It looked nice, but is definitely too 'caky' to be a danish. Thanks for sharing your recipe.

—KY Piano Teacher

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47 Ratings

Mar 22, 2004

This was very pretty and tasty. My can of apricots only had 14 too, so it was fun to try to avoid getting that one cream cheese Danish! Instead of using water for the glaze, I used the yummy syrup from the can. It gave the whole cake an extra apricot boost!!

—SCDEBBIET

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Jun 18, 2006

This is by far the best cake recipe that I have ever made. I've made this many times for friends and each time everyone wants the recipe. It's fairly easy to make and sooooo verrrry good. WOW! Hint! If your can of apricots doesn't have enough apricots in it... just cut a couple in half... If you really want to treat yourself and your family, you need to try this!!!! Five stars plus!

—ROOKIE COOKIE

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Oct 21, 2003

This is fabulous! I've taken it to several brunches now, and served it to guests on holidays using different fruit, and it is always a hit. I doubled the glaze on accident the first time, and liked it so much that I always make it that way now. This is beautiful and popular.

—JENNYKIMBER

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May 13, 2006

Very moist and very delicious. Resign yourself to buying two cans of apricots because one will not have enough halves in it. I wondered if it would look better with the rounded side of the apricot up, so I did a few that way and learned that with the cut side up they catch some of the crumb topping and that's better. If leftovers are kept in a closed container the almonds will get a little soft, but it still has a great taste. Definitely mix the powdered sugar with some apricot juice for more flavor, and put the glaze in a small plastic bag with a tiny bit of one corner cut off for easier drizzling.

—Mallinda

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Mar 24, 2006

IT'S A HIT! I made this to take to the office for a Friday morning pick me up and everyone raved about it. I used a yellow cake mix (didn't have white on hand) and I used raspberry preserves instead of the apricot halves. I also used a knife and swirled it just a bit before I put the topping on. With the red preserves swirled on top it looked and tasted great!

—Andrea

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Sep 28, 2003

This is such a "fancy" looking dessert. It looks as though you spent hours but it is so quick and easy!

—BFRIESE

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Nutrition

Calories
334 kcal
17%

Carbohydrates
40.2 g
13%

Cholesterol
71 mg
24%

Fat
17.4 g
27%

Fiber
1.2 g
5%

Protein
5.6 g
11%

Sodium
304 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apricot Danish Coffee Cake

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 334
Calories from Fat: 157

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 7.8g 39 %
Cholesterol 71mg 24 %
Sodium 304mg 12 %
Potassium 173mg 5 %
Total Carbohydrates 40.2g 13 %
Dietary Fiber 1.2g 5 %
Protein 5.6g 11 %
Sugars 29.8g
Vitamin A 15 %
Vitamin C 2 %
Calcium 15 %
Iron 11 %
Thiamin 11 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 7 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.