I came across this recipe over ten years ago. Although it has five steps to making it, it is definitely worth it. The steps are easy and fairly quick. One of the reasons I love it, is because it is so versatile. I enjoy making it with different fillings. However, because I love cheese Danish I sometimes keep it plain without any fruit at all. I have not found a combination that I don’t like. Because this makes fifteen to twenty pieces, it’s great to make for overnight guests, to serve at a brunch or to take along on a camping trip. This past week I made two of them, each in a different sized pan. The first one was made with apple pie filling. The apples are already cooked and the filling has the cinnamon and sugar in it. I used two or three apple pieces on each one with very little thickened glaze, just what clung to the apples. Everyone loved it! The second one was a variety of plain cheese, apricot and peach. Our granddaughter Cameron was staying with us for part of the week and requested plain cheese Danish. So after leaving some with just the cheese, I made the balance with either two to three slices of peaches, or an apricot half. Peach halves are too large for this recipe so I just use slices. After eating our fill, I cut the balance and wrapped each one individually before freezing them. They do freeze well. It was so nice to take a few out of the freezer to enjoy for Sunday morning breakfast.
Next week I will be sharing another wonderful salad recipe…especially for the arrival of spring. Now here are the pictures for the coffee cake!
- 1 package white cake mix
- 3 eggs
- 1½ cups sour cream
- 1 8 oz. pkg. cream cheese
- 2 Tablespoons of milk
- 1 15 oz. can your choice of fruit(s) or pie filling (This is optional if you prefer just plain cheese Danish)
- 1 Tablespoon soft butter
- ½ cup slivered almonds
- ⅔ cup powdered sugar
- 2 teaspoons water
- Preheat oven to 350 degrees F
- Grease and flour or spray a 10x15 or 16x13 jelly roll pan (recipe works with either size)
- Set aside ½ cup of the dry cake mix in a small bowl
- In a medium bowl, mix together the eggs and sour cream
- Stir in the package of cake mix, batter will be lumpy
- Spread the batter into the prepared pan
- Using the back of a spoon, make 15 or 20 small wells in the batter (3 or 4 rows of 5 based on the individual size you would like to serve)
- In a small bowl beat the cream cheese with the milk until fluffy
- Place 1 Tablespoon of the cream cheese mix into each well
- Place your desired fruit (1 apricot half or 2 slices of peaches or a spoonful of crushed pineapple for example) or 1 heaping Tablepoon of pie filling (cherry, blueberry or apple) on top of each mound of cream cheese, skip this step if making plain cheese Danish.
- Add the butter and slivered almonds to the small bowl of cake mix that was set aside
- Stir until the mixture is crumbly
- Sprinkle evenly over the Danish
- Bake for 30-35 minutes in the preheated oven
- When Danish is cool, stir together the powdered sugar and water until smooth (adding another teaspoon of water if necessary)
- Drizzle the glaze over the Danish and cut into individual squares
You can mix different types of fruit in the same pan to make everyones favorite.
You can also skip the fruit and keep it plain cheese Danish.