Almond-Apricot Kuchen

Yield:

12 servings

Recipe from

Nutritional Information

Calories 220
Caloriesfromfat 25 %
Fat 6.2 g
Satfat 1.1 g
Monofat 2.4 g
Polyfat 2.2 g
Protein 4.7 g
Carbohydrate 37.3 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 160 mg
Calcium 84 mg

Ingredients

2/3 cup coarsely chopped dried apricots
1/2 cup boiling water
1 cup low-fat buttermilk
3/4 cup packed brown sugar
1/3 cup egg substitute
3 tablespoons vegetable oil
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour
1/3 cup sliced almonds, ground
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray
2 tablespoons sliced almonds
1 tablespoon granulated sugar

Preparation

Combine apricots and boiling water in a bowl; cover and let stand 30 minutes. Drain well.

Preheat oven to 375°.

Combine the rehydrated apricots, buttermilk, and next 5 ingredients (buttermilk through almond extract). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl. Add apricot mixture, stirring just until moist.

Pour batter into a 10-inch springform pan coated with cooking spray. Sprinkle with 2 tablespoons sliced almonds and granulated sugar. Bake kuchen at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Note:

June 1998