Preheat oven to 350 degrees. Mix cream cheese, preserves and 1 tablespoon cake mix. Set aside.
Mix eggs, sour cream, milk, almond extract and remaining cake mix on low speed. Pour into 9x13 inch or 2 8x8 baking pans. Drop cream cheese mixture by tablespoons evenly over batter. Swirl gently up and down and side to side with knife.
Sprinkle almonds on top. Bake 25-28 minutes. Drizzle glaze over warm cake. Cool before cutting.
You may substitute other preserves for apricot.
0 Out of 5 from
You can add this Apricot-almond Coffee Cake recipe to your own private DesktopCookbook.