Apricot Kuchen Food

APRICOT KUCHEN

Steps:

• Preheat oven to 350°F.
• Cream butter and 1 cup of the sugar.
• Add egg and water.
• Stir in flour and baking powder. Dough will be stiff.
• Press into two greased 9" cake pans with your hands. Do not try to push the dough up the sides.
• Press halved apricots into the top of the dough, cut side up, placing them as close together as possible while leaving a little gap in between. Don't let them touch the sides of the pans.
• Sprinkle the remaining 1/4 cup sugar over all.
• Bake for 30 to 45 minutes, until dough is no longer wet-looking. Watch the color of the edges carefully.
• Allow the kuchens to cool for at least 10 minutes before removing them from the pans. They break easily, so the old plate-on-top-and-flip technique is best for removing them in their entirety.

APRIKOSENKUCHEN: GERMAN APRICOT CAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Coat pan with cooking spray and set aside.
• In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar.
• Beat in eggs, one at a time.
• Mix in lemon zest .
• In a separate small bowl, mix together the flour with the baking powder and salt.
• Beat into the egg mixture.
• Add the buttermilk and mix well.
• Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.
• Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
• Serve with sweetened whipped cream, if desired.