Make Summer a Piece of Cake: Apricot Kuchen

A traditional German dessert, this apricot kuchen has been a favorite in my own family for generations.

– via Tablet Magazine

INGREDIENTS

1 1/2 pounds fresh apricots, or about 20 dried

1/2 cup brandy (if using dried apricots)

10 tablespoons unsalted butter (softened)

2/3 cup sugar

1 teaspoon vanilla extract

3 large eggs

1/2 tablespoon lemon zest

1/2 cup milk

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup apricot jam

PREPARATION

1. If using fresh apricots, cut in half and set aside. If using dried apricots, soak in brandy for a few hours to plump them. Set aside. Preheat oven to 350.

2. Using a food processor, cream the butter and the sugar. Then add the vanilla extract, eggs, milk, and lemon zest. Process and then gradually add flour, baking powder, and salt.

3. Spoon into a greased, floured 9-inch round pie or spring-form pan. Carefully insert the apricots in 2 or 3 circles.

4. Bake in the oven about 40 minutes or until set. When out of the oven, heat the apricot jam and brush on top of the apricots.

Serves 8