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

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