Apricot Cream Kuchen

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This Apricot Cream Kuchen is a special shortcut recipe of a traditional apricot cream cake.  Canned biscuits and apricot jam take it from complicated to simple. It’s the perfect treat for breakfast or dessert.

Is this a German fruit kuchen or an Austrian apricot cake?  Apparently, it’s both. From what I have researched on the subject, it’s a cream cake with some type of fruit filling.  It’s a buttery cake with a custard-like topping and fruit filling. That about sums it up.

This version, however, is not traditional; instead, it’s a shortcut German apricot kuchen with the shortcut coming from both canned biscuits and apricot jam – both readily available at the grocery store.

This particular version is from my North Carolina Elks Association Cook Book. I’ve been finding all kinds of treasures in this book. The owner of the recipe noted that this Apricot Cream Kuchen is an excellent breakfast pastry, and I’d have to agree.

German Apricot Cream Kuchen Recipe:

I made this recipe as an afternoon snack for my kiddos, and they demolished it. There was a bit leftover to send to my parent’s house, and I watched my Dad start with one little sliver, and then another, and then another.

It’s that addicting.

I love the cream custard paired with the jam, and I know I’ll be making up several new easy versions later on.  The custard is very simple being made with just sour cream, sugar, vanilla and one single egg.   I know you can handle making this.

German Apricot Cream Kuchen

How to Make Apricot Cream Cake:

  1. Preheat oven and add butter to an 8-inch square baking dish, and allow the butter to melt in the oven while preheating.
  2. Once melted, separate biscuit dough and coat each biscuit with melted butter. Arrange in the bottom of the dish.  Spoon apricot jam over each biscuit.
  3. Bake for 5 minutes.
  4. In a bowl, whisk sour cream, sugar, vanilla and egg.
  5. After the 5 minutes of baking, remove from oven and pour the sour cream mixture over the biscuits.
  6. Reduce heat to 350 degrees F, and cook for an additional 30-35 minutes or until the custard is set in the middle.
  7. Remove from oven and spread the top with remaining apricot jam.
  8. Serve warm.

For the full instructions and ingredient list for Austrian Apricot Cake, scroll to the bottom of this post.

German Apricot Cream Kuchen

Notes About German Apricot Cream Kuchen:

  • This is a shortcut apricot kuchen recipe using canned biscuits. I recommend using buttermilk or country-style biscuits.
  • Be sure to coat all sides of the biscuits in butter.
  • For a lower fat version, use fat free margarine and fat free sour cream.
  • If you’re feeling naughty, add a little more apricot jam over the biscuits before baking. I won’t tell!
  • To detect doneness of this Austrian apricot cake, touch the center carefully with your finger.  If it’s set, it’s done. Do not judge by the color. The center of the cake doesn’t brown as much as the edges.
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German Apricot Cream Kuchen

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Apricot Cream Kuchen

This German Apricot Cream Kuchen is a special shortcut recipe of a traditional apricot cream cake.  Canned biscuits and apricot jam take it from complicated to simple. It's the perfect treat for breakfast or dessert. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: apricot cake, apricot cream cake, apricot cream kuchen, apricot kuchen, apricot recipes, austrian apricot cake, canned biscuit recipes, german apricot cream kuchen, german apricot kuchen, german fruit kuchen, shortcut apricot kuchen, shortcut canned biscuits recipes
Servings: 8 servings
Calories: 362kcal
Author: Barbara

Ingredients

Apricot Kuchen

  • 2 Tablespoons butter
  • 16 ounces canned refrigerated biscuits (10 count)
  • 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 F. Melt butter in an 8 inch square baking dish while the oven is preheating.
    German Apricot Cream Kuchen
  • Separate biscuit dough; coat each on all sides with butter. Arrange in the bottom of the dish.
    German Apricot Cream Kuchen
  • Top each biscuit with 1 teaspoon of apricot jam.
    German Apricot Cream Kuchen
  • Bake for 5 minutes. Remove from oven.
  • Meanwhile, whisk sour cream, sugar, vanilla and egg until smooth.
    German Apricot Cream Kuchen
  • Pour over partially baked biscuits.
    German Apricot Cream Kuchen
  • Reduce oven temperature to 350 degrees F. Continue to cook for an additional 25 to 30 minutes or until the center of the custard is set. (Judge this by touch not color.)
    German Apricot Cream Kuchen
  • Immediately spread the additional 1/3 cup apricot jam over top. Serve warm.
    German Apricot Cream Kuchen

Notes

  • This is a shortcut apricot kuchen recipe using canned biscuits. I recommend using buttermilk or country-style biscuits.
  • Be sure to coat all sides of the biscuits in butter.
  • For a lower fat version, use fat free margarine and fat free sour cream.
  • If you're feeling naughty, add a little more apricot jam over the biscuits before baking. I won't tell!
  • To detect doneness of this Austrian apricot cake, touch the center carefully with your finger.  If it's set, it's done. Do not judge by the color. The center of the cake doesn't brown as much as the edges.
  • Try another biscuit recipe---Enchilada Biscuit Bake

Nutrition

Calories: 362kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 598mg | Potassium: 192mg | Fiber: 1g | Sugar: 16g | Vitamin A: 338IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg

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German Apricot Cream Kuchen

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