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Apricot Almond Coffeecake Recipe

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This recipe for Apricot Almond Coffeecake is from Ahaus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. Cream cheese, softened
1/2 c. Apricot preserves
1 (11oz.) box Pound Cake mix, divided
1 (8oz.) Sour Cream
1/2 cup Milk
2 large Eggs
1/2 tsp. Almond Extract
1/2 cup Sliced Almonds
Glaze:
1 cup powdered sugar
1/2 tsp. Vanilla
Splash of almond extract
1-2 tbsp. Milk
Stir together, add more milk if necessary
Directions:
Directions:
Beat cream cheese, preserves and 1 tbsp. cake mix just till blended. Set aside.
Beat sour cream, milk, eggs, almond extract and cake mix at low speed 30 seconds. Increase speed to medium, and beat 3 minutes.
Pour into a lightly greased 9x13 pan. Drop cream cheese mix by rounded teaspoons over batter. Swirl gently with a knife. Drop dollops of jam around the cake. Sprinkle with almonds. Bake at 350º 25-28 minutes till golden brown. Cool on a wire rack 20 minutes. Drizzle with glaze.
Personal Notes:
Personal Notes:
This coffeecake is moist and yummy. Any jam can be used in place of apricot. I make this for the guys hunting camp trips and the pan always comes back empty!

 

 

 

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