Apricot Kugen Recipe Recipe

Name: Apricot Kugen Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Butter or possibly margarine; 2 c. Sugar; 8 lrg Large eggs; 1 1/2 c. Flour; 9 c. Halved apricots, pitted; 1 tsp Grnd cinnamon; 2 Tbsp. Lemon juice; 1/4 c. Cornstarch; 1 1/4 c. Lowfat sour cream; 1 tsp Vanilla

Servings: persons

1/2 c. Butter or possibly margarine
2 c. Sugar
8 lrg Large eggs
1 1/2 c. Flour
9 c. Halved apricots, pitted
1 tsp Grnd cinnamon
2 Tbsp. Lemon juice
1/4 c. Cornstarch
1 1/4 c. Lowfat sour cream
1 tsp Vanilla

1
With a mixer, beat butter and 1/2 c. sugar till fluffy.
2
Add in 4 Large eggs, one at a time, beating well after each addition.
3
Stir in flour.
4
Spread batter proportionately in a 9 by 13 inch pan.
5
Mix apricots with 1/2 c. sugar, cinnamon, and lemon juice.
6
Arrange fruit, cut side up, in batter.
7
In a bowl, mix remaining sugar with cornstarch, add in lowfat sour cream, remaining Large eggs, and vanilla; beat till blended.
8
Pour over apricots.
9
Bake in a 350 degree oven till cake surrounding apricots in the center is hard when gently pressed, about 1 hour and 20 min.
10
Let cold at least 30 min; serve hot or possibly cold.
11
NOTESI have used my frzn apricots and it works well.

1504

kcal

Calories

Fat

210

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 c. Butter or possibly margarine, 2 c. Sugar, 8 lrg Large eggs, 1 1/2 c. Flour, and more.

Yes, Apricot Kugen Recipe 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 Recipe

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