Apricot-Almond Coffee Cake

• Beat cream cheese, apricot preserves, 1 tablespoon pound cake mix, and, if desired, orange food coloring powder just until blended; set mixture aside.
• Beat sour cream, milk, eggs, ½ teaspoon almond extract, and remaining pound cake mix at low speed with an electric mixer 30 seconds or until blended.
• Increase speed to medium, and beat 3 more minutes.
• Pour sour cream mixture into a lightly greased 13- x 9-inch pan.
• Drop cream cheese mixture by rounded teaspoonfuls evenly over batter.
• Swirl batter gently with a knife.
• Sprinkle almonds evenly over top.
• Bake at 350° for 25 to 28 minutes or until golden.
• Cool on a wire rack 20 minutes.
• Drizzle Glaze over slightly warm cake or individual pieces.
• Note: For testing purposes only, we used Candy-n-Cake Powdered Food Color #5531 Orange.

Glaze

• Stir together all ingredients until smooth.
• Add additional milk, if needed.