Almond-Apricot Kuchen
Category: Desserts
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Serves/Makes: 12
Ready in: 1-2 hrs
- 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 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/3 cup sliced almonds, ground
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- non-stick cooking spray
- 2 tablespoons sliced almonds
- 1 tablespoon granulated sugar
Combine apricots and boiling water in a bowl; cover and let stand 30 minutes. Drain well. Preheat oven to 375 degrees F. 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 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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