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German Aprikosenkuchen Recipe

German · Dessert · 70 min total

A classic German apricot cake with a buttery crust and juicy apricot topping, perfect for summer coffee time.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 pounds fresh apricots, halved and pitted
• 2 tablespoons apricot jam
• 1 tablespoon lemon juice
• 2 tablespoons sliced almonds

Instructions

1. Preheat oven to 350°F (175°C). Grease a 10-inch springform pan.
2. In a food processor, pulse flour, sugar, baking powder, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg and vanilla; pulse until dough comes together.
3. Press dough evenly into bottom of prepared pan and about 1 inch up the sides. Arrange apricot halves cut-side down on dough, overlapping slightly.
4. Bake for 40-45 minutes until crust is golden and apricots are tender. Let cool in pan on a wire rack for 10 minutes.
5. In a small saucepan, warm apricot jam and lemon juice over low heat until melted. Brush over warm apricots. Sprinkle with sliced almonds.
6. Let cool completely before removing from pan. Serve at room temperature.

Tips

• If fresh apricots are not in season, you can use canned apricot halves (drained).
• Store covered at room temperature for up to 2 days.
• Can be served with whipped cream or vanilla ice cream.

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