Great recipe. I did make some changes due to not having all the necessary ingredients. I used 1/2 sour cream and 1/2 plain yogert. I also added a little cinnamon, nutmeg and vanilla to the cake ( covers the box cake taste) I did not have apricots, so I mixed Knotts apricot preserves 1/2 c into the creamcheese mix until smooth(used a hand mixer) then just spread this mixture over the cake batter, ramdomly dropped some extra preserves over it, topped it with the crumble, i added flour to get more crumble, and baked as directed… It was very yummy and I have requests for a raspberry one and a lemon one.
This was very pretty and tasty. My can of apricots only had 14 too, so it was fun to try to avoid getting that one cream cheese Danish! Instead of using water for the glaze, I used the yummy syrup from the can. It gave the whole cake an extra apricot boost!!
This is by far the best cake recipe that I have ever made. I’ve made this many times for friends and each time everyone wants the recipe. It’s fairly easy to make and sooooo verrrry good. WOW! Hint! If your can of apricots doesn’t have enough apricots in it… just cut a couple in half… If you really want to treat yourself and your family, you need to try this!!!! Five stars plus!
Very moist and very delicious. Resign yourself to buying two cans of apricots because one will not have enough halves in it. I wondered if it would look better with the rounded side of the apricot up, so I did a few that way and learned that with the cut side up they catch some of the crumb topping and that’s better. If leftovers are kept in a closed container the almonds will get a little soft, but it still has a great taste. Definitely mix the powdered sugar with some apricot juice for more flavor, and put the glaze in a small plastic bag with a tiny bit of one corner cut off for easier drizzling.
1 (18.25 ounce) package white cake mix
1 1/2 cups sour cream
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