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Apricot Kugen





Yields
Makes 8 to 10 servings

Notes: Mary Anne Brenkwitz got this recipe from her husband's grandmother.

 1/2 cup (1/4 lb.) butter or margarine
 2 cups sugar
 8 large eggs
 1 1/2 cups all-purpose flour
 9 cups halved, pitted firm-ripe apricots
 1 teaspoon ground cinnamon
 2 tablespoons lemon juice
 1/4 cup cornstarch
 1 1/4 cups sour cream
 1 teaspoon vanilla
Step 1
1

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.

Step 2
2

Spread batter evenly in a 9- by 13-inch pan.

Step 3
3

Mix apricots with 1/2 cup sugar, cinnamon, and lemon juice. Arrange fruit, cut side up, in batter.

Step 4
4

In a bowl, mix remaining sugar with cornstarch. Add sour cream, remaining eggs, and vanilla; beat until blended. Pour over apricots.

Step 5
5

Bake in a 350° 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories507
% Daily Value *
Total Fat 20g26%

Saturated Fat 11g56%
Cholesterol 208mg70%
Sodium 163mg8%
Total Carbohydrate 75g28%

Dietary Fiber 2.4g9%
Protein 9.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.