Almond-Apricot Kuchen

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 25%
  • Fat: 6.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2.2g
  • Protein: 4.7g
  • Carbohydrate: 37.3g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 160mg
  • Calcium: 84mg

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

  1. Combine apricots and boiling water in a bowl; cover and let stand 30 minutes. Drain well.
  2. Preheat oven to 375°.
  3. 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.
  4. 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.
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