Apricot Kugen Recipe

Name: Apricot Kugen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1/4 lb.) butter or margarine; 2 cups sugar; 8 large eggs; 1 1/2 cups all-purpose flour; 9 cups halved, pitted firm-ripe apricots; 1 teaspoon ground cinnamon; 2 tablespoons lemon juice; 1/4 cup cornstarch; 1 1/4 cups sour cream; 1 teaspoon vanilla

Servings: persons

1/2 cup (1/4 lb.) butter or margarine
2 cups sugar
8 large eggs
1 1/2 cups all-purpose flour
9 cups halved, pitted firm-ripe apricots
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1/4 cup cornstarch
1 1/4 cups sour cream
1 teaspoon vanilla

1
With a mixer, beat butter and 1/2 cup sugar until fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in flour.
2
Spread batter evenly in a 9- by 13-inch pan.
3
Mix apricots with 1/2 cup sugar, cinnamon, and lemon juice. Arrange fruit, cut side up, in batter.
4
In a bowl, mix remaining sugar with cornstarch. Add sour cream, remaining eggs, and vanilla; beat until blended. Pour over apricots.
5
Bake in a 350u00b0 oven until cake surrounding apricots in the center is firm when gently pressed, about 1 hour and 20 minutes. Let cool at least 30 minutes; serve warm or cool.

1224

kcal

Calories

Fat

149

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 10 ingredients. The key ingredients include: 1/2 cup (1/4 lb.) butter or margarine, 2 cups sugar, 8 large eggs, 1 1/2 cups all-purpose flour, and more.

Yes, Apricot Kugen 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.

Apricot Kugen

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