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Recipe: Almond Apricot Kuchen
Similar Categories: Almond, Apricot, Kuchen
Almond Apricot Kuchen
2/3 cup dried apricots -- coarsely chopped
1/2 cup boiling water
2 cups flour
1 1/4 tsp baking powder
1/3 cup sliced almonds -- ground
3/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3/4 cup packed brown sugar
1/3 cup egg substitute
3 tablespoon vegetable oil
1 1/4 tsp vanilla
1/4 tsp almond extract
2 tablespoon sliced almonds
1 tablespoon sugar
1. In small bowl, combine apricots and boiling water. Cover and let stand 30 mins. Drain well.
2. In large bowl, combine flour through salt. Set aside.
3. In med bowl, combine rehydrated apricots and buttermilk through extracts. Add to flour mixture, stirring just to moisten.
4. Pour batter into 10" springform pan coated with cooking spray. Sprinkle with sliced almonds and granulated sugar, and bake at 375F for 30 mins until tester comes clean.
2/3 cup dried apricots -- coarsely chopped
1/2 cup boiling water
2 cups flour
1 1/4 tsp baking powder
1/3 cup sliced almonds -- ground
3/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3/4 cup packed brown sugar
1/3 cup egg substitute
3 tablespoon vegetable oil
1 1/4 tsp vanilla
1/4 tsp almond extract
2 tablespoon sliced almonds
1 tablespoon sugar
1. In small bowl, combine apricots and boiling water. Cover and let stand 30 mins. Drain well.
2. In large bowl, combine flour through salt. Set aside.
3. In med bowl, combine rehydrated apricots and buttermilk through extracts. Add to flour mixture, stirring just to moisten.
4. Pour batter into 10" springform pan coated with cooking spray. Sprinkle with sliced almonds and granulated sugar, and bake at 375F for 30 mins until tester comes clean.
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