Apricot Kugen

Name: Apricot Kugen
Ingredients: 1/2 cup (1/4 lb.) butter or margarine; 2 cups sugar; 8 large eggs; 1 1/2 cups all-purpose flour; 9 cups halved, pitted firm-ripe apricots; 1 teaspoon ground cinnamon; 2 tablespoons lemon juice; 1/4 cup cornstarch; 1 1/4 cups sour cream; 1 teaspoon vanilla

10 ingredients

5 steps

Ingredients

1/2 cup (1/4 lb.) butter or margarine
2 cups sugar
8 large eggs
1 1/2 cups all-purpose flour
9 cups halved, pitted firm-ripe apricots
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1/4 cup cornstarch
1 1/4 cups sour cream
1 teaspoon vanilla

Directions

1

With a mixer, beat butter and 1/2 cup sugar until fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in flour.
2

Spread batter evenly in a 9- by 13-inch pan.
3

Mix apricots with 1/2 cup sugar, cinnamon, and lemon juice. Arrange fruit, cut side up, in batter.
4

In a bowl, mix remaining sugar with cornstarch. Add sour cream, remaining eggs, and vanilla; beat until blended. Pour over apricots.
5

Bake in a 350° 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.