Almond-Apricot Kuchen

By Lv2Cook

Ingredients

• 2/3 cup coarsely chopped dried apricots
• 1/2 cup boiling water
• 1 cup low-fat buttermilk
• 3/4 cup packed brown sugar
• 1/3 cup egg substitute
• 3 tablespoons vegetable oil
• 1 1/4 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1/3 cup sliced almonds ground
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• Cooking spray
• 2 tablespoons sliced almonds
• 1 tablespoon granulated sugar

Preparation

Step 1

Combine apricots and boiling water in a bowl; cover and let stand 30 minutes. Drain well.

Preheat oven to 375º.

Combine the rehydrated apricots, buttermilk, and next 5 ingredients (buttermilk through almond extract). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl. Add apricot mixture, stirring just until moist.

Pour batter into a 10-inch springform pan coated with cooking spray. Sprinkle with 2 tablespoons sliced almonds and granulated sugar. Bake kuchen at 375º for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.