Apricot kugen
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| 2 | cups | Sugar |
| 8 | larges | Eggs |
| 1½ | cup | Flour |
| 9 | cups | Halved apricots; pitted |
| 1 | teaspoon | Ground cinnamon |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Cornstarch |
| 1¼ | cup | Sour cream |
| 1 | teaspoon | Vanilla |
Directions
With a mixer, beat butter and ½ 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 ½ 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 by: Sunset Magazine, June, 1997 Posted to recipelu-digest by "Susan Mori" <bonaparte@...> on Mar 17, 1998