Ingredients:
4 ounces cream cheese, softened
1/2 cup apricot preserves
1 (16 ounce) packages poundcake mix, divided
1 (8 ounce) containers sour cream
1/2 cup half-and-half cream or 1/2 cup full-fat milk
2 large eggs
1 teaspoon almond extract
1 cup finely chopped dried apricots (optional)
1 1/4 cups sliced almonds
vanilla icing
Directions:
Set oven to 350 degrees.
Grease a a 13 x 9-inch baking dish.
In a bowl beat softened cream cheese with apricot preserves and 1 tablespoon cake mix just until blended.
In another bowl beat sour cream, half and half cream, eggs and almond extract on low speed with an electric mixer for abot 30 seconds or until blended; increase speed to medium and beat another 2 minutes more.
Add in the dried apricots; mix to combine.
Pour the sour cream cake batter into prepared baking dish.
Drop the cream cheese mixture by tablespoonfuls evenly over the batter, then swirl the cream cheese batter gently with a knife.
Sprinkle the almonds evenly over the top.
Bake for about 25-30 minutes or until golden.
Cool for about 15-20 minutes, and then drizzle the glaze over the slightly warm cake.
Servings: 15
Time preparation: 10 min.
Time total: 35 min.