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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

220 calories; calories from fat 25%; fat 6.2g; saturated fat 1.1g; mono fat 2.4g; poly fat 2.2g; protein 4.7g; carbohydrates 37.3g; fiber 1.2g; cholesterol 0mg; iron 2mg; sodium 160mg; calcium 84mg.
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