“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Apricot Almond Coffeecake


4 oz Cream Cheese, softened
½ cup Apricot Preserves, or your favorite preserve
16 oz Pound Cake mix
8 oz Sour Cream
½ cup Milk
2 large Eggs
½ tsp. Almond extract
½ cup Sliced almonds


Created on February 6th, 2007

Preheat oven to 350 degrees.
In a small mixing bowl, combine cream cheese, apricot preserves, and 1 TB pound cake mix. Set aside.
In a large mixing bowl, beat sour cream, milk eggs, almond extract, and remaining cake mix at low speed for 30 seconds or until blended. Increase speed to medium and beat 3 more minutes.
Pour into a lightly greased 13x9 baking dish. Drop cream cheese mixture by teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.
Bake for 25-28 minutes or until golden.
Cool on a wire rack for 20 minutes. Drizzle glaze over warm cake. Enjoy!!

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