Apricot Kuchen

Apricot Kuchen is a simple butter cake filled with pieces of plump dried apricot.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 335kcal

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.
1 cup dried apricots
Drain and set aside to cool.
Add butter and granulated sugar to a large bowl; beat until light and fluffy.
½ cup butter, ¾ cup granulated sugar
Mix in eggs, vanilla extract, and almond extract.
2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
Stir together flour and baking powder. Add to butter mixture, alternating with milk.
1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ cup milk
Add apricots and stir in.
Pour batter into prepared pan.
Combine 2 tablespoons raw sugar and cinnamon. Sprinkle over cake.
2 tablespoons raw sugar, 1 teaspoon cinnamon
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.

Butter: I use salted butter in this recipe. If using unsalted butter, add 1/4 teaspoon salt with the dry ingredients.
Almond extract: I think it adds a little something extra to the cake, but you can omit if you prefer.
Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and level.
Milk: You can use any milk from skim to whole milk.
Sugar: Feel free to use granulated sugar if you prefer.
Nutrition facts are estimates.