Apricot Danish Coffee Cake

Recipe View Preheat oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan. Reserve 1/2 cup of the dry cake mix in a separate bowl. (5 minutes)

Recipe View In a medium bowl, whisk together the eggs and sour cream until combined. Add the remaining cake mix and stir until just combined; the batter will be slightly lumpy. Spread the batter evenly into the prepared pan. (10 minutes)

Recipe View Using the back of a spoon, create 15 evenly spaced wells in the batter (3 rows of 5). In another bowl, beat the softened cream cheese and milk until smooth and fluffy. Spoon a tablespoon of the cream cheese mixture into each well. Place an apricot half, cut-side up, on top of the cream cheese in each well. (15 minutes)

Recipe View In the bowl with the reserved cake mix, cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the slivered almonds. Sprinkle the almond crumble evenly over the top of the cake batter. (5 minutes)

Recipe View Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely in the pan on a wire rack. (35 minutes)

Recipe View To make the glaze: In a small bowl, whisk together the confectioners' sugar and water until smooth. Add more water, 1 teaspoon at a time, if needed to reach a drizzling consistency. Drizzle the glaze evenly over the cooled Danish. Slice and serve. (5 minutes)