Prep 25 mins
Cook 45 mins
I have no idea how old this recipe is, but the measurement "1/2 eggshell" makes me think it had been around for a while before my mom found it. Anyone with an apricot tree must have this recipe! :-) Note: it freezes well, and it's heavenly served warm with vanilla ice cream. Number of servings is hard to say; I could eat one by myself, no problem.
- 1⁄2 cup butter, softened
- 1 1⁄4 cups sugar, divided
- 1 egg
- water, 1/2 eggshell full
- 2 cups flour
- 3 teaspoons baking powder
- 12 -16 apricots, fresh (depends on their size)
- Preheat oven to 350°F.
- Cream butter and 1 cup of the sugar.
- Add egg and water.
- Stir in flour and baking powder. Dough will be stiff.
- Press into two greased 9" cake pans with your hands. Do not try to push the dough up the sides.
- Press halved apricots into the top of the dough, cut side up, placing them as close together as possible while leaving a little gap in between. Don't let them touch the sides of the pans.
- Sprinkle the remaining 1/4 cup sugar over all.
- Bake for 30 to 45 minutes, until dough is no longer wet-looking. Watch the color of the edges carefully.
- Allow the kuchens to cool for at least 10 minutes before removing them from the pans. They break easily, so the old plate-on-top-and-flip technique is best for removing them in their entirety.