Try this Apricot Danish Coffee Cake recipe, or contribute your own.Suggest a better description
Heat oven to 350. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1". Prepare Cream Cheese Filling; reserve. Measure out 1/2 cup of the dry cake mix; reserve. Beat eggs slightly with fork in medium bowl. Stir in sour cream. Mix in remaining cake mix (batter will be thick & slightly lumpy). Spread in pan. Make 15 shallow wells evenly spaced in batter with back of spoon (do not scrape bottom of pan). Spoon about 1 Tbls. filling into each well. Place 1 apricot half, cut side up, on each spoonful of filling; press down slightly. Cut butter into reserved cake mix until crumbly; stir in almonds. Sprinkle evenly over mixture in pan. Bake 25-30 minutes or until toothpick inserted into cake portion comes out clean. Cool about 15 minutes. Drizzle with glaze. CREAM CHEESE FILLING 1 pack (8oz) softened cream cheese 2 Tbls. milk Beat cheese & milk together on low for 1 minute or until fluffy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1232g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1611 (59%)|
|Amt Per Serving||% DV|
|Total Fat 179g||239 %|
|Saturated Fat 57g||285 %|
|Monounsaturated Fat 75g|
|Polyunsanturated Fat 25.4g|
|Cholesterol 3307mg||1018 %|
|Sodium 1264.9mg||44 %|
|Potassium 2219.4mg||58 %|
|Total Carbohydrate 176.3g||52 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 162.8g|
|Protein 123.1g||176 %|
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Calories per serving: 2708
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