Apricot Danish Coffee Cake

Heat oven to 350. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1″.
Prepare Cream Cheese Filling; reserve. Measure out 1/2 cup of the dry
cake mix; reserve. Beat eggs slightly with fork in medium bowl. Stir
in sour cream. Mix in remaining cake mix (batter will be thick &
slightly lumpy). Spread in pan. Make 15 shallow wells evenly spaced
in batter with back of spoon (do not scrape bottom of pan). Spoon
about 1 Tbls. filling into each well. Place 1 apricot half, cut side
up, on each spoonful of filling; press down slightly. Cut butter into
reserved cake mix until crumbly; stir in almonds. Sprinkle evenly
over mixture in pan. Bake 25-30 minutes or until toothpick inserted
into cake portion comes out clean. Cool about 15 minutes. Drizzle
with glaze.

CREAM CHEESE FILLING

1 pack (8oz) softened cream cheese 2 Tbls. milk

Beat cheese & milk together on low for 1 minute or until fluffy.