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Apricot-almond Coffee Cake Recipe


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     Apricot-almond Coffee Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   4-6

4 ounces cream cheese
1/2 cup apricot preserves
1 16-ounce package pound cake mix
8-ounces sour cream
1/2 cup milk
2 large eggs
1/2 teaspoon almond extract
1/2 cup sliced almonds
1 cup confectioner's sugar
1/2 teaspoon vanilla
2 tablespoons milk

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.
Serving Suggestions
You may substitute other preserves for apricot.

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