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Apricot Kugen

Yield Makes 8 to 10 servings
Notes: Mary Anne Brenkwitz got this recipe from her husband's grandmother.

Ingredients

  • 1/2 cup (1/4 lb.) butter or margarine
  • 2 cups sugar
  • 8 large eggs
  • 1 1/2 cups all-purpose flour
  • 9 cups halved, pitted firm-ripe apricots
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon juice
  • 1/4 cup cornstarch
  • 1 1/4 cups sour cream
  • 1 teaspoon vanilla

Nutrition Information

  • calories 507
  • caloriesfromfat 36 %
  • protein 9.9 g
  • fat 20 g
  • satfat 11 g
  • carbohydrate 75 g
  • fiber 2.4 g
  • sodium 163 mg
  • cholesterol 208 mg

How to Make It

  1. With a mixer, beat butter and 1/2 cup sugar until fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in flour.

  2. Spread batter evenly in a 9- by 13-inch pan.

  3. Mix apricots with 1/2 cup sugar, cinnamon, and lemon juice. Arrange fruit, cut side up, in batter.

  4. In a bowl, mix remaining sugar with cornstarch. Add sour cream, remaining eggs, and vanilla; beat until blended. Pour over apricots.

  5. Bake in a 350° oven until cake surrounding apricots in the center is firm when gently pressed, about 1 hour and 20 minutes. Let cool at least 30 minutes; serve warm or cool.