makes 15 servings       Prep 25 min., bake 28 min., cool 20 min.

 

4 oz. cream cheese, softened

1/2 c. apricot preserves

1 (16 oz) pkg pound cake mix, divided

pinch of orange food coloring powder (optional)

1 (8 oz) container sour cream

1/2 c. milk

2 large eggs

1/2 tsp. almond extract

1/2 c. sliced almonds

glaze (recipe follows)

 

Beat cream cheese, apricot preserves, 1 tbsp. cke mix and if desired orange food coloring powder just until blended; set mixture aside.

Beat sour cream, milk, eggs, almond extract and remaining cake mix at low speed with an electric mixer 30 seconds or until blended.  Increase speed to medium and beat 3 more minutes.

Pour into a lightly greased 13 X 9" pan.  Drop creame cheese mixture by rounded teaspoonsful evenly over batter.  Swirl batter gently with a knife.  Sprinkle almonds evenly over top.

Bake at 350 degrees for 25- 28 minutes or until golden.

Cool on a wire rack 20 minutes.  Drizzle Glaze over slightly warm cake or individual pieces.

 

 

Glaze:   Makes 1/2 c.  prep time 5 minutes

1 cup ppowdered sugar

1/2 tsp. vanilla extract

1 to 2 tablespoons milk

 

Stir together powdered sugar, vanilla, and 1 tablespoon milk until smooth.  Add additional milk, if needed.