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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