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.
Ingredients
1 (18.25 ounce) package white cake mix
3 eggs
1 1/2 cups sour cream
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This is fabulous! I’ve taken it to several brunches now, and served it to guests on holidays using different fruit, and it is always a hit. I doubled the glaze on accident the first time, and liked it so much that I always make it that way now. This is beautiful and popular.
Ingredients
1 (18.25 ounce) package white cake mix
3 eggs
1 1/2 cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
1/2 cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
2/3 cup confectioners’ sugar
2 teaspoons water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners’ sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
From:allrecipescom