Apricot Kuchen
User Reviews
5
Apricot Kuchen
Description
Apricot Kuchen combines dried apricots softened by boiling in water with a soft butter and sugar batter enhanced by vanilla and almond extracts. The batter includes all-purpose flour and baking powder for a tender crumb, balanced with milk to moisten. Before baking in a greased 9-inch pan, cinnamon and raw sugar are sprinkled on top, creating a delicately sweet crust. Baking at 350°F for 20-25 minutes finishes the cake with a moist, fruit-studded interior and a lightly crisp surface.
The almond extract contributes a subtle fragrance that complements the tart but sweet apricot pieces. The use of dried apricots provides concentrated fruit flavor and chewy texture. The cinnamon topping adds warmth and texture contrast. This cake is moist without being heavy, making it suitable for teatime or dessert.
Serve this cake warm or at room temperature. It pairs nicely with coffee or tea and can be dusted with powdered sugar if desired. The recipe uses salted butter, but unsalted can be substituted by adding a pinch of salt to the dry ingredients. Proper measurement of flour ensures the right texture.
Ingredients
- 1 cup dried apricot
- 1/2 cup butter at cool room temperature
- 3/4 cup granulated sugar
- 2 egg large
- 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
- If using unsalted butter, add 1/4 teaspoon salt to the dry ingredients for balance.
- Almond extract is optional but adds a distinctive flavor that pairs well with apricots.
- Accurately measure flour by lightly spooning into a cup and leveling to avoid a dense cake.
- Different types of milk from skim to whole can be used without impacting the cake significantly.
- Granulated sugar can substitute raw sugar in the topping if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 335kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 72mg | 24% |
| Sodium | 123mg | 5% |
| Potassium | 333mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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