Apricot-Almond Coffee Cake – a delicious recipe with cream cheese, apricot preserves, cake mix, orange food coloring powder, sour cream, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat cream cheese, apricot preserves, 1 tablespoon cake mix, and, if desired, orange food coloring powder just until blended; set mixture aside.
2
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.
3
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.
4
Bake at 350u00b0 for 25 to 28 minutes or until golden.
5
Cool on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.
6
Note: For testing purposes only, we used Candy-n-Cake Powdered Food Color #5531 Orange.
343
kcal
Calories
30
g
Fat
8
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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), and more.
Yes, Apricot-Almond Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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