Apricot Kuchen is a simple butter cake filled with pieces of plump dried apricot. It’s an easy weeknight dessert recipe that’s sure to please!
This Apricot Kuchen is a homey cake. It’s not cute or fancy, but it is simple, delicious, and satisfying.
I grew up eating this, so this cake is comfort food for me. Comfort food with a sugar crust and chunks of apricot. I have to say, that’s my kinda comfort.
Now, I make this apricot kuchen for my kids, and they really like it. It’s an easy dessert to mix up when I’m short on time because there isn’t much to it, and it doesn’t require a separate frosting.
- 1 c . dried apricots
- 1/2 c . butter (at cool room temperature)
- 3/4 c . granulated sugar
- 2 large eggs
- 1 tsp . vanilla extract
- 1/2 tsp . almond extract
- 1 ½ c . all-purpose flour
- 1 ½ tsp . baking powder
- 1/4 c . milk
- 2 T . raw sugar (or granulated sugar)
- 1 tsp . cinnamon
- Preheat oven to 350 F. Grease a 9-inch round cake pan. Set aside.
- In a small saucepan, combine apricots and 1 cup water; bring to a boil. Cook, uncovered, on medium heat for 10 minutes, or until apricots are soft.
- Drain and set aside to cool.
- In the bowl of a stand mixer, combine butter and granulated sugar; beat until light and fluffy.
- Mix in eggs, vanilla extract, and almond extract.
- Stir together flour and baking powder. Add to butter mixture, alternating with milk.
- Add apricots and stir in.
- Pour batter into prepared pan.
- Combine 2 tablespoons raw sugar and cinnamon. Sprinkle over cake.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.