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Apricot Kuchen

Inspired by my fabulous friend, Margie Phillips. Based on a recipe by Rolce Redard Payne from the book Cooking with Fruit.
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: Apricot, cake, Dessert, Fruit, Kuchen, Summer

Equipment

  • 1 springform pan 9"
  • 1 stand mixer or hand mixer

Ingredients

  • 1/2 cup salted butter
  • 1 cup + 2 tbsp granulated sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 12 small apricots washed & sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp cinnamon
  • 1 tbsp apricot jam optional

Instructions

  • Preheat oven to 350° F.
  • Prepare a 9” springform pan by spraying with cooking spray and setting aside. (You could also use an 8” square pan).
  • In the bowl of a stand mixer, cream the butter and 1 cup of the sugar together until well blended and fluffy. Add eggs, one at a time, beating after each addition, until incorporated. Beat in flour, baking powder, and 1/2 teaspoon of the cinnamon, until blended. Pour batter into prepared pan.
  • Lay the apricot slices in concentric circles on top of the batter, or in any manner that pleases you! Mix 1 tablespoon of sugar and the remaining 1/2 teaspoon of cinnamon together and sprinkle evenly over the apricots.
  • Bake for about an hour, or until a tester inserted into the centre of the cake comes out clean.
  • Let cool slightly. Melt the apricot jam in a small saucepan or in the microwave (carefully, it will bubble up and be extremely hot!) and brush melted jam over the top of the whole cake. This step is optional — the cake tastes just as delicious without it. Serve warm.

Notes

Did you make this Apricot Kuchen? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.