Apricot Kuchen
Apricot Kuchen is a simple butter cake filled with pieces of plump dried apricot.
Servings 8 servings
Calories 335kcal
Equipment
- 9 inch round cake pan
- Mixer
Ingredients
- 1 cup dried apricots
- 1/2 cup butter at cool room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 ½ cups all-purpose flour properly measured
- 1 ½ teaspoons baking powder
- 1/4 cup milk
- 2 tablespoons raw sugar
- 1 teaspoon cinnamon
Instructions
- 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.
- Add butter and granulated sugar to a large bowl; 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 123mg | Potassium: 333mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1010IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1.8mg