The best apricot coffee cake for a memorable breakfast with coffee or tea. Although it takes some time to prepare, it is totally worth it.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 15 |
| Yield: | 1 (10×15-inch) jelly roll pan |
Ingredients
- 1 (15.25 ounce) package white cake mix
- 3 large eggs
- 1 ½ cups sour cream
- 1 (15 ounce) can apricot halves, drained
- 1 tablespoon butter
- ½ cup slivered almonds
- 1 (8 ounce) package cream cheese
- 2 tablespoons milk
- ⅔ cup confectioners’ sugar
- 2 teaspoons water, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-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.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 303 mg |
| Sugars | 30 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe but I did change it a bit. Firstly I added between 1/4 and 1/2 cup of powdered sugar to the cream cheese mixture. It adds a little bit of sweetness to the cream cheese. Then I dollop it evenly over the batter. Instead of apricots I use lemon curd. There’s a great recipe for microwave lemon curd on this site that I love (Minus the zest). I don’t make Wells in the batter, I just drizzle it over the top of the cake after the cream cheese mixture then bake. This is one of my family favorites!
I added brown sugar and more flour plus cinnamon to the reserved cake mix to make the crumb topping. I also added vanilla to the cream cheese mixture. I also used the juice from the fruit (I used peaches) to make the glaze.
This is delicious! Easy to make, but impressive looking. Will be making this again.
Followed recipe exactly. Thought it was very bland and unappealing looking. Did not care for the taste either.
amazing. I changed apricot to a jar of raspberry jam.
Very moist and flavorful, but just a little too sweet for our taste.
Such a creative recipe! I wouldn’t expect traditional danish or coffee cake texture from this recipe but as a breakfast cake in general or a pleasant dessert it’s a treat! The apricots aren’t very sweet and the cream cheese mixture could possibly use some pizzazz- the glaze is really essential to make the flavors come together. I used the apricot juice with the confectionery sugar instead of water and more than doubled the amount of liquid fir the glaze. Also added cinnamon and nutmeg to the box mix. Would love to make it again without using a packaged cake mix somehow. Will definitely make it again either way! & try some of the variations!! Thank you!!
The big chunks of cream cheese were gross. The cake mix tasted like birthday cupcakes.
Did not come out anything like the picture. I followed all the directions exactly. Was a dissapointment.
Great easy coffee cake! My modifications were: adding 1/4 cup of powdered sugar to the cream cheese mixture, and using Solo canned apricot filling. I also made my own style of icing (melted butter, powdered sugar, Carnation milk, vanilla, pinch of salt). I’m thinking of trying a swirl technique next time to achieve a more even distribution of cheese & apricot. Looking forward to making other variations of this. Raspberry anyone?!
I followed the recipe with the exception I made apricot jelly out of dried apricots. for another recipe. I would just use appricot preserves and use a little more then stated. Everyone raved about it . I did add more flour and butter for the crumble topping. I also would add more cream cheese. Thank you for sharing.
I don’t know how long this recipe has been on AllRecipes, but it is one of the first I found when I joined the site and I’ve been making it for years. It’s a staple at family holiday gatherings. As it, it is perfect. Over the years, I’ve made some changes. I add almond extract to the cake mix and sometimes, I replace the apricot halves with raspberry preserves. This is one of those showstopper recipes that makes everyone happy and asking for the recipe. To the original creator of this recipe: THANK YOU for sharing!
this was a good coffee cake .I did make a few changes .I replaced the apricot with wild Maine blueberry jam and added 1 teaspoon of vanilla to the cream cheese. I also didn’t make the indents with a spoon I used a 1 tablespoon scoop for the cream cheese then dropped the jam next to it. Next time I will add a little sugar to the cream cheese mix as its a little bland
I love this recipe! The only changes that I made are to use cherry pie filling instead of apricots. I use a small cookie scooper to distribute the cream cheese into about 24 dollops and then spoon 3 cherries (with filling) on each dollop of cream cheese. It is great. I also don’t care for the almonds so I omit them. I’ve also made this with apple and blueberry pie filling too! I think I love this recipe most because it starts with a cake mix and that lessens the amount of ingredients needed. It’s a favorite and it looks fancy! Be sure to refrigerate it after baking, since it has cream cheese in it.
Made this today…..it was deeeeelish! I don’t ever…..I mean never, ever use a box mix….only scratch baking for this gal! But, my husband loves cheese danish…..you know the ones that every store sell. So, I figured I’d give this a shot. I did use extra cream cheese, no apricots, added a little cinnamon to the topping. He loved it. I drizzled a little raspberry jam, warmed in microwave on my piece…..yummy! Will make again for sure. Thanks for the recipe! Okay, so it’s Apple season! I decided to switch this up a little. I used a spice cake mix, followed with cream cheese. I sauteed some sliced apples, then added a touch of sugar and cinnamon. Put them over the cream cheese then added topping. Hubby loved it!
I agree that this is more of a dessert cake than a coffee cake. Then again one is using cake mix. Flavor is good.
I loved it, will make it for special occasions. Easy recipe, looks just like from a bakery. I did use walnuts instead of almonds, and cut the cheese and milk in half. I also used an old favorite glaze instead of the one in the recipe. 1 t. vanilla, 1/4 c. butter, 1 c. powdered sugar and just enough hot water to reach glaze consistency. Drizzled on it just for appearance. It is wonderful, even without the glaze. I made it in a 9x 13 glass baking dish.
One change , my guests loved it but wanted more apricots So next time will add 2 or 3 more pieces Really liked it tho!
Will make this again. Only thing I would do differently is put some apricot juice into the cream cheese mixture and omit a little of the milk to compensate. Would be even more tasty.
Made this recipe just as printed…except I finely chopped dried apricots and added to batter and omitted the almonds. Added milk to glaze instead of water. Very good, can’t wait to have with coffee later.
Super easy, definitely make again. Might try fruit preserves instead of half pieces.