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Apricot Danish Coffee Cake

Rated as 4.69 out of 5 Stars

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

50 m servings 334 cals
Original recipe yields 15 servings (1 10x15 inch jellyroll pan)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts


Per Serving: 334 calories; 17.4 g fat; 40.2 g carbohydrates; 5.6 g protein; 66 mg cholesterol; 304 mg sodium. Full nutrition

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Reviews

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  1. 59 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 cak...

Most helpful critical review

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.

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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 cak...

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 sy...

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! H...

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 apr...

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 ...

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

This was the easiest and best tasting breakfast cake. I made it for my daughter's confirmation and it was a big hit. It looked like a professional baker it! It was delicious and definitely a ...

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 i...

This was absolutely wonderful and so easy to make!! I used fresh apricots and took this to our friends lake house. Major hit with adults and kids alike. I'm going to try this again using maybe ...