Aprikosenkuchen German Apricot Cake Food

APRIKOSENKUCHEN: GERMAN APRICOT CAKE

Aprikosenkuchen: German Apricot Cake image

This recipe for an everyday German aprikosenkuchen, or apricot cake, is a classic that is easy to make and is often served with coffee.

Provided by Jennifer McGavin

Time 50m

Number Of Ingredients 11

Ingredients

10 tablespoons butter (softened)
2/3 cup sugar
1 teaspoon vanilla extract (or 1 tablespoon vanilla sugar )
3 large eggs
1/2 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons double-acting baking powder, or 1 package German backpulver (German baking powder)
1/4 teaspoon salt
1/4 cup buttermilk or sour milk
1 1/2 pounds apricots (about 14 fresh, washed, cut in half, and pitted)
Serving Suggestion: sweetened whipped cream

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.

Nutrition Facts : Calories 257 kcal, Carbohydrate 35 g, Cholesterol 73 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, Sodium 230 mg, Sugar 18 g, Fat 11 g, ServingSize 12 servings, UnsaturatedFat 0 g

APRICOT SNACK CAKE

Apricot Snack Cake image

Originally this cake had a layer of gooey apricots between the cake and crumbs but I wasn't paying attention one day and added them to the cake. My daughter decided she liked better with the apricots in the batter. I am partial to the gooey layer. Either way is good with some whipped cream or ice cream. It is also good made with blueberies, peaches, or a combo of fresh fruits in place of the apricots.

Provided by JPsBarbie

Categories Dessert

Time 1h5m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cold butter
1 teaspoon baking powder
1 cup milk
2 eggs, separated
1 teaspoon vanilla
2 cups fresh apricots (chopped in medium sized pieces)

Steps:

Combine flour and sugar in a mixing bowl. Cut in butter to make crumbs. Set 3/4 cup of crumb mixture aside for topping.
Add milk, baking powder, vanilla, and EGG YOLKS to mixing bowl. Mix well. Beat EGG WHITES till soft peaks form. Fold into batter.
If adding apricots to batter do so now.
Pour batter into lighty sprayed 9 x 13 pan. Evenly sprinkle with apricots (if you didn't add them to the batter). Sprinkle with reserved crumbs. Bake at 350 for about 45 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 240.1, Fat 8.2, SaturatedFat 4.8, Cholesterol 50.1, Sodium 91.8, Carbohydrate 38.7, Fiber 0.9, Sugar 23.7, Protein 3.7

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