Almond-Apricot Kuchen Recipe

Name: Almond-Apricot Kuchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup coarsely chopped dried apricots; 1/2 cup boiling water; 1 cup low-fat buttermilk; 3/4 cup packed brown sugar; 1/3 cup egg substitute; 3 tablespoons vegetable oil; 1 1/4 teaspoons vanilla extract; 1/4 teaspoon almond extract; 2 cups all-purpose flour; 1/3 cup sliced almonds, ground; 1 1/4 teaspoons baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; Cooking spray; 2 tablespoons sliced almonds; 1 tablespoon granulated sugar

Servings: persons

2/3 cup coarsely chopped dried apricots
1/2 cup boiling water
1 cup low-fat buttermilk
3/4 cup packed brown sugar
1/3 cup egg substitute
3 tablespoons vegetable oil
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour
1/3 cup sliced almonds, ground
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray
2 tablespoons sliced almonds
1 tablespoon granulated sugar

1
Combine apricots and boiling water in a bowl; cover and let stand 30 minutes. Drain well.
2
Preheat oven to 375u00b0.
3
Combine the rehydrated apricots, buttermilk, and next 5 ingredients (buttermilk through almond extract). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl. Add apricot mixture, stirring just until moist.
4
Pour batter into a 10-inch springform pan coated with cooking spray. Sprinkle with 2 tablespoons sliced almonds and granulated sugar. Bake kuchen at 375u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

1310

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 cup coarsely chopped dried apricots, 1/2 cup boiling water, 1 cup low-fat buttermilk, 3/4 cup packed brown sugar, and more.

Yes, Almond-Apricot Kuchen falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond-Apricot Kuchen

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