Apricot Kuchen

"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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Ready In:
1hr 10mins
Ingredients:
7
Yields:
2 kuchens
Serves:
8
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ingredients

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directions

  • 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.

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