5-6 apricot, pitted and sliced 1-1/2 cup all-purpose flour 3/4 cup sugar 2 tsp baking powder 1/4 tsp salt 1/8 tsp mace 1/4 cup cold butter, cut …
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1 egg 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 (16-oz.) can apricot halves, well drained 2 tablespoons sugar 1/2 teaspoon cinnamon Steps 1 Heat oven …
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Instructions. Grease the 8x8 baking pan and set aside. Preheat the oven to 350. Mix flour together with baking soda and salt and set aside. …
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10 teaspoons apricot jam Cream Sauce 1 cup sour cream 3 Tablespoons sugar 1/2 teaspoon vanilla extract 1 egg 1/3 cup apricot jam Instructions Preheat oven to 450 degrees …
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Ingredients 1 ¼ cups whole milk 1 envelope active dry yeast 1 large egg 4 cups all-purpose flour, plus more for rolling ⅓ cup sugar 1 teaspoon salt 1 ½ sticks (6 ounces) unsalted butter, softened ¼ cup all-purpose flour ½ cup sugar 1 ½ …
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2 pounds fresh apricots pitted, halved and quartered TOPPING: 1 cup sour cream 4 ounces sugar 3 large eggs 1/2 cup heavy cream Instructions CRUST: Whisk together all of the dry ingredients and the lemon zest. If mixing …
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In a small saucepan, combine apricots and 1 cup water; bring to a boil. Cook, uncovered, on medium heat for 10 minutes, or until apricots are soft. Drain and set aside to cool. Add butter and granulated sugar to a large bowl; …
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First lets get you ready to go. Preheat your oven to 180 ° C. Grease a large casserole/baking dish (about 15 by 30 cm). For the base: warm the 3/4 cups milk in the microwave and add the tsp of yeast. Mix the 2 cups of flour with the 1/4 …
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2 teaspoons double-acting baking powder, or 1 package German backpulver (German baking powder) 1/4 teaspoon salt 1/4 cup buttermilk, or sour milk 1 1/2 pounds apricots, about 14 fresh, washed, cut in half, pitted Whipped …
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This dough holds together but is not as firm as bread dough. Turn out onto a floured surface and knead lightly. Cover with a towel and let raise for about an hour. Punch …
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10 tablespoons butter, softened 2/3 cup sugar 1 teaspoon vanilla extract 3 large eggs 1/2 tablespoon lemon zest 2 cups all-purpose flour 2 teaspoons double-acting baking …
Preheat the oven to 350°F. Thin the apricot jam with a splash of water and stir until spreadable. Spread a thin, even layer of the jam over the dough (this will prevent the crust from becoming …
Directions. Heat the milk to 110 degrees F and transfer it to a small bowl. Stir in the yeast and let stand for 5 minutes, until dissolved. Stir in the egg. In a large bowl of a …
Directions. Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition. …
Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.) Step 1: Proof the yeast by adding it to warm almond milk and inulin. I …
1 - 2 T. rum or your favorite liqueur. 1/2 cup powdered sugar. Place 1/2 cup white granulated sugar and 1/4 cup water in a small saucepan on the stove. Bring to a boil and boil …
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1/4 cup sugar 3 1/2 tablespoons vegan butter 1 teaspoon cinnamon Preparation Wash, peel, and cut apples. Preheat the oven to 320°F. For the dough, mix flour with baking powder in a mixing …
Grandma Zerr's Apricot Kuchen. Kuchen is a traditional German fruit- or cheese-filled yeast cake that's common in North Dakota (Nancy Olson says it's in countless church cookbooks) and served at any time of day.
Preheat the oven to 350° and set racks in the upper and lower thirds. Lightly press the dough with your fingers to deflate it. Arrange the apricots on the bottom in a single layer. Spread the pastry cream evenly over the apricots. In a medium bowl, combine the sugar with the flour and butter and rub with your fingers until the texture is sandy.
Apfelkuchen is a German apple cake similar in flavor to an apple pie. The layers of sliced apple are topped with an indulgent, crispy and crumbly coating. Wash, peel, and cut apples.
This recipe is very forgiving, so don't stress if your apricots aren't just ripe or are a little overripe. Use peaches if you don't like apricots or if their season has passed. Ripe peaches work well for a substitute in most apricot dishes. Brush the top of the baked cake with apricot preserves for added sweetness.