Apricot Kuchen Recipes

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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

Categories     Dessert     Cake

Time 50m

Number Of Ingredients 11

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 TORTE



Apricot Torte image

"This yummy dessert is simple to assemble and oh-so-pretty," says Dorothy Pritchett of Wills Point, Texas.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

6 eggs, separated
1/2 cup plus 5 tablespoons sugar, divided
1 cup all-purpose flour
CHOCOLATE BUTTERCREAM:
1/4 cup sugar
3 eggs plus 2 egg yolks
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
2 ounces semisweet chocolate
1 cup butter, softened
APRICOT FILLING:
2 cans (17 ounces each) apricot halves, drained
1 cup apricot preserves
Chocolate curls

Steps:

  • In a large bowl, beat egg yolks and 1/2 cup sugar until thickened. In a small bowl, beat egg whites until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into yolk mixture. Gradually fold in flour. , Divide batter among three greased and floured 9-in. round baking pans. Bake at 350° for 15 minutes or until golden. Cool in pans for 5 minutes before removing to wire racks to cool. , For buttercream, in a small saucepan, whisk the sugar, eggs, yolks, vanilla and coffee. Add chocolate; cook and stir over low heat until thickened (do not boil). Cool completely. , In a small bowl, cream butter until light and fluffy. Gradually add chocolate mixture; set aside. Finely chop apricots; drain and place in a bowl. Stir in preserves; set aside. , Split each cake into two horizontal layers; place one on a serving plate. Spread with 2/3 cup buttercream. Top with a cake layer and 2/3 cup apricot filling. Repeat layers twice. Cover and refrigerate 3 hours before serving. Garnish with chocolate curls.

Nutrition Facts : Calories 417 calories, Fat 21g fat (11g saturated fat), Cholesterol 236mg cholesterol, Sodium 215mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

AUSTRIAN APRICOT CAKE - MARILLENKUCHEN



Austrian Apricot Cake - Marillenkuchen image

When there are apricots in abundance, this cake can be found on every menu, shop and bakery. It's unbelievably easy, tasty and quick to make. You can also swap plums for apricots. The yoghurt makes the dough extremely light and fluffy.

Provided by Eismeer

Categories     Breads

Time 35m

Yield 15 pieces, 15 serving(s)

Number Of Ingredients 12

10 apricots (20 halves)
200 g brown sugar
400 g flour
1 teaspoon orange, cest
1 tablespoon vanilla sugar
200 g Greek yogurt
4 eggs (separated)
2 tablespoons brown sugar
175 ml sunflower oil
1 tablespoon baking powder
1 pinch salt
1 pinch cinnamon

Steps:

  • beat 200g brown sugar, vanilla sugar, orange cest and sunflower oil in a bowl until fluffly.
  • add 4 egg yolks and keep on beating with mixer.
  • add yoghurt.
  • beat egg whites in a separate bowl with a pinch of salt until fluffy and stiff.
  • mix baking powder with flour and add to egg, sugar and oil mixture.
  • incorporate egg whites into dough carefully, this will make it fluffly.
  • preheat oven at 180°C.
  • cut apricots in halves.
  • butter a pyrex dish (about 40x20cm) and add dough.
  • place apricot halves on dough,.
  • sprinkle apricot halves with cinnamon and 2 TB brown sugar.
  • let bake for 25min (if necessary cover cake the last 10min).
  • let cake cool, sprinkle with confectioner's sugar and cut in 20 squares.

Nutrition Facts : Calories 275.5, Fat 11.8, SaturatedFat 1.8, Cholesterol 49.6, Sodium 106.9, Carbohydrate 38.2, Fiber 1.2, Sugar 17, Protein 4.8

GERMAN APRICOT RAHM KUCHEN (CREAM CAKE) RECIPE - (4.2/5)



German Apricot Rahm Kuchen (Cream Cake) Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 15

PASTRY CRUST:
7 ounces flour (about 1 1/2 cups)
5 1/2 ounces unsalted butter
3 ounces sugar (scant 1/2 cup)
2 egg yolks
1 package vanilla sugar or
3/4 teaspoon pure vanilla
Zest small lemon, or to taste
1/4 cup apricot jam or peach (optional)
2 pounds fresh apricots
TOPPING:
1 cup sour cream
4 ounces sugar
3 whole eggs
1/2 cup heavy cream

Steps:

  • EQUIPMENT RECOMMENDED: Spring form pan. You can use a deep-dish pie plate, but the filling might run over. Depending on the size of the apricots, you will use about 2 pounds. Wash and pit the apricots and cut in half, and then score in quarters. You don't want to slice the apricots too thin. CRUST: Whisk together all of the dry ingredients and the lemon zest. Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter. Knead with fingers to combine. Using the heels of your hand, knead until all the ingredients are combined. NOTE: You can adapt this recipe using a food processor. Just pulse the ingredients until they are just combined. Flour the surface, so the dough won't stick. Roll into a circle and set into a lightly greased and floured spring form pan. NOTE: This is a very soft dough, and will most likely break apart. Don't despair! You patch it all together and it will turn out fine. Preheat the oven to 350°F. Thin the apricot jam with a splash of water and stir until spreadable. Spread a thin, even layer of the jam over the dough (this will prevent the crust from becoming soggy). Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit. Blend all of the ingredients for the topping and pour over the fruit. Set the pan on top of a baking sheet, in case of leakage or spillovers. Bake at 350°F for approximately 55 minutes. The topping should be lightly golden, but not brown. Allow the tart to cool until at room temperature, and refrigerate for at least one hour for the cream topping to set completely. Take one bite, and enjoy the creamy deliciousness!

APRICOT KUCHEN



Apricot Kuchen image

I have no idea how old this recipe is, but the measurement "1/2 eggshell" makes me think it had been around for a while before my mom found it. Anyone with an apricot tree must have this recipe! :-) Note: it freezes well, and it's heavenly served warm with vanilla ice cream. Number of servings is hard to say; I could eat one by myself, no problem.

Provided by bacongirl

Categories     Dessert

Time 1h10m

Yield 2 kuchens, 8 serving(s)

Number Of Ingredients 7

1/2 cup butter, softened
1 1/4 cups sugar, divided
1 egg
water, 1/2 eggshell full
2 cups flour
3 teaspoons baking powder
12 -16 apricots, fresh (depends on their size)

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.

Nutrition Facts : Calories 371.7, Fat 12.6, SaturatedFat 7.5, Cholesterol 56.9, Sodium 227.8, Carbohydrate 61.4, Fiber 1.9, Sugar 36.2, Protein 4.9

APRICOT UPSIDE-DOWN CAKE



Apricot Upside-Down Cake image

Apricot halves, baked in a faux caramel of melted butter, brown sugar and spices, burst with punchy flavor in every bite of this cake. The sticky topping complements the almost-tart, fleshy stone fruit, and offers a textural contrast to the buttery cake. A hint of almond further accentuates the apricot flavor. This rustic beauty is perfect by itself, but you can serve it with whipped cream or ice cream, if you want to be fancy.

Provided by Vallery Lomas

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons/55 grams unsalted butter, melted, plus more for greasing
Flour, for dusting
1/2 cup/110 grams light or dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 medium apricots, rinsed and dried (about 1 pound)
1 cup/130 grams all-purpose flour
1/2 cup/55 grams almond flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter, at room temperature
2/3 cup/135 grams granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup/120 milliliters whole milk

Steps:

  • Heat oven to 350 degrees. Prepare the topping: Lightly grease and flour a 9-inch cake pan or an 8-inch square baking pan. In a small bowl, stir together the melted butter, brown sugar, cinnamon and 1/4 teaspoon salt. Spread the brown sugary mix in an even layer on the bottom of the pan.
  • Cut the apricots in half and remove the pits. Arrange the apricots, flesh-side down, evenly over the bottom of the pan.
  • Prepare the cake batter: Add the flour to a medium bowl. Sift in the almond flour, then use your fingertips to break up any clumps that don't fit through the sieve. Add the baking powder and salt to the bowl and whisk to combine.
  • In a large bowl with an electric hand mixer, or in a stand mixer with the paddle attached, beat the butter and granulated sugar on medium until combined and fluffy, 2 to 3 minutes. Add the vanilla extract, then the eggs, one at a time, mixing until smooth. Use a rubber spatula to scrape down the bottom and sides of the bowl.
  • Add 1/3 of the flour mixture, then 1/2 of the milk, mixing to combine. Continue alternating the additions of flour and milk and mixing, scraping down the sides of the bowl, just until all is combined. (Make sure not to overmix during this step.)
  • Spread the batter in an even layer over the apricot halves. Bake until the cake is set and doesn't jiggle when shaken, is golden brown on top, and a toothpick inserted into the center comes out clean, about 35 minutes.
  • Remove pan from the oven, and place on a cooling rack for 5 minutes. With the cake still in the pan, turn the pan over onto a serving platter. Wait 1 minute, then remove the pan. This cake is excellent warm, but it's also delicious at room temperature.

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From therecipes.info


HOW TO MAKE GERMAN APRICOT RAHM KUCHEN (APRICOT CREAM CAKE)
2015-07-10 Rahm Kuchen is a German hybrid of a fruit pie with a luscious cream topping! This is an heirloom recipe from my Bavarian family. The crust made with butter, egg yolks and is sweetened with vanilla sugar and a little lemon zest. The crust has a thin layer of apricot jam (to prevent a soggy bottom) and then fresh sliced apricots are arranged on topped, then layered …
From afeastfortheeyes.net


APRICOT KUCHEN RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


MAKE SUMMER A PIECE OF CAKE - TABLET MAGAZINE
Apricot Kuchen By Joan Nathan. See the recipe →︎ . Joan Nathan is Tablet Magazine’s food columnist and the author of 10 cookbooks including King …
From tabletmag.com


APRICOT KUCHEN RECIPE - COOKEATSHARE
Mash apricots with sugar and cinnamon to taste. Combine baking mix and lowfat milk and knead lightly into soft dough. Press dough into 13- by 9-inch baking dish.
From cookeatshare.com


GERMAN APRICOT CAKE APRIKOSENKUCHEN TURNIPS 2 TANGERINES
2018-11-20 Add the buttermilk and mix well. Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down. Optional: sprinkle top with an additional 1/2 tablespoon of lemon zest. Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
From turnips2tangerines.com


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