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Apricot-Almond Coffee Cake

Southern Living SEPTEMBER 2004

  • Yield: Makes 15 servings


  • 4 ounces cream cheese, softened
  • 1/2 cup apricot preserves
  • 1 (16-ounce) package pound cake mix, divided
  • Pinch of orange food coloring powder (optional)
  • 1 (8-ounce) container sour cream
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds
  • Glaze


Beat cream cheese, apricot preserves, 1 tablespoon cake mix, and, if desired, orange food coloring powder just until blended; set mixture aside.

Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.

Pour into a lightly greased 13- x 9-inch pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.

Bake at 350° for 25 to 28 minutes or until golden.

Cool on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.

Note: For testing purposes only, we used Candy-n-Cake Powdered Food Color #5531 Orange.


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Apricot-Almond Coffee Cake Recipe