Apricot Almond Coffee Cake from Gracehill
Recipe Submitted by the Gracehill

4 oz of cream cheese, softened
cup apricot preserves
16 dried apricots, cut into small chunks
1 (16oz) package pound cake mix, divided
1 cup (8oz) sour cream
cup milk
2 large eggs
t almond extract
c sliced almonds
powder sugar glaze


Mix by hand cream cheese, apricot preserves and 1 T of cake mix just until blended, set aside. Beat sour cream, milk, eggs, almond extract and remaining cake mix on low scraping sides of bowl until combined. Then beat on high 3 more minutes. Add apricot chunks and mix by hand. Spray a 9X13 pan and pour in half of the batter. Spread over the top all of the cream cheese mixture then pour and spread the remaining batter. Sprinkle on top the almonds. Bake at 350 degrees for 25 to 35 minutes until a toothpick comes out clean. Cool slightly, drizzle on glaze and serve.

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