Publisher Photo
Publisher Photo
A neighbor gave me this recipe in 1927 when I was just a new bride. It's spiced with cardamom and tastes luscious!
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 8 ounces dried apricots halves
  • 3 cups cold water
  • 2 cups sugar
  • 4 cups all-purpose flour
  • 1 cup butter
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110°-115°)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 eggs, beaten
  • 1 teaspoon ground cardamom
  • Ground cinnamon
  • Additional sugar

Directions

Place apricots and water in a bowl; soak overnight. In a saucepan, place apricots, soaking liquid and sugar. Simmer until apricots are transparent. Cool; drain and set aside. Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-in. circle. Place each in a greased 9-in. round baking pan. Let rise until doubled, about 1-1/4 hours. Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake at 350° for 25-30 minutes. Cool on wire racks. Yield: 3 kuchens (about 24 servings).
Originally published as Apricot Kuchen in Grandma's Great Desserts Cookbook 1992, p43

Nutritional Facts

1 slice: 249 calories, 8g fat (5g saturated fat), 47mg cholesterol, 184mg sodium, 41g carbohydrate (23g sugars, 2g fiber), 3g protein.

  • 8 ounces dried apricots halves
  • 3 cups cold water
  • 2 cups sugar
  • 4 cups all-purpose flour
  • 1 cup butter
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110°-115°)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 eggs, beaten
  • 1 teaspoon ground cardamom
  • Ground cinnamon
  • Additional sugar
  1. Place apricots and water in a bowl; soak overnight. In a saucepan, place apricots, soaking liquid and sugar. Simmer until apricots are transparent. Cool; drain and set aside. Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-in. circle. Place each in a greased 9-in. round baking pan. Let rise until doubled, about 1-1/4 hours. Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake at 350° for 25-30 minutes. Cool on wire racks. Yield: 3 kuchens (about 24 servings).
Originally published as Apricot Kuchen in Grandma's Great Desserts Cookbook 1992, p43

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