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    You are in: Home / Recipes / Apricot Kuchen Recipe
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    Apricot Kuchen

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    bacongirl's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    kuchens

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Cream butter and 1 cup of the sugar.
    3. 3
      Add egg and water.
    4. 4
      Stir in flour and baking powder. Dough will be stiff.
    5. 5
      Press into two greased 9" cake pans with your hands. Do not try to push the dough up the sides.
    6. 6
      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.
    7. 7
      Sprinkle the remaining 1/4 cup sugar over all.
    8. 8
      Bake for 30 to 45 minutes, until dough is no longer wet-looking. Watch the color of the edges carefully.
    9. 9
      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.

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    Nutritional Facts for Apricot Kuchen

    Serving Size: 1 (137 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 371.6
     
    Calories from Fat 113
    30%
    Total Fat 12.6 g
    19%
    Saturated Fat 7.5 g
    37%
    Cholesterol 56.9 mg
    18%
    Sodium 227.7 mg
    9%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 1.9 g
    7%
    Sugars 36.2 g
    144%
    Protein 4.8 g
    9%

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