Last updated 6/12/2012 1:04:51 AM. Recipe ID 29530. Report a problem with this recipe.
Title: Apricot kugen
Categories: Fruit, Desserts
Yield: 10 Servings
1/2 c Butter or margarine
2 c Sugar
8 lg Eggs
1 1/2 c Flour
9 c Halved apricots; pitted
1 ts Ground cinnamon
2 tb Lemon juice
1/4 c Cornstarch
1 1/4 c Sour cream
1 ts Vanilla
With a mixer, beat butter and 1/2 cup sugar until fluffy. Add 4 eggs,
one at a time, beating well after each addition. Stir in flour.
Spread batter evenly in a 9 by 13 inch pan.
Mix apricots with 1/2 cup sugar, cinnamon, and lemon juice. Arrange
fruit, cut side up, in batter.
In a bowl, mix remaining sugar with cornstarch, add sour cream,
remaining eggs, and vanilla; beat until blended. Pour over apricots.
Bake in a 350 degree oven until cake surrounding apricots in the
center is firm when gently pressed, about 1 hour and 20 minutes. Let
cool at least 30 minutes; serve warm or cool. NOTES
: I have used my frozen apricots and it works well. Recipe
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