This coffee-cake is light and refreshing. Maybe try raspberry preserves next time?? From Southern Living magazine 2010.
Preheat oven to 350 degrees. Beat cream cheese, apricot preserves and 1 T. cake mix at medium-low speed with an electric mixer just till blended. Set aside.
Beat the sour cream, milk, eggs, almond extract, and remaining cake mix at low speed for 30 seconds or until blended. Increase speed to medium and beat for 3 more minutes.
Pour sour cream batter into a lightly greased 9x13 inch baking pan. Dollop cream cheese mixture by rounded tablespoons evenly over the top of the cake batter. Swirl the batter gently with a knife. Sprinkle the almonds over the top.
Bake at 350 degrees for 25-30 minutes or until light golden brown and a wooden pick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes, then drizzle glaze over slightly warm cake or individual pieces.
1 cup powdered sugar
1/2 tsp. vanilla
1-2 T. milk
Stir together the powdered sugar, vanilla and milk in a small bowl until smooth. Add up to 1 T. milk, if necessary for desired consistency.
Makes about 15 servings.
4 oz. cream cheese, softened
1/2 cup apricot preserves
1 16oz. pkg. pound cake mix, divided
1 (8oz.) container sour cream
1/2 cup milk
2 large eggs
1/2 tsp. almond extract