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.
Servings: 8 servings
- 2 Tablespoons butter
- 16 ounces canned refrigerated biscuits (10 count)
- 10 teaspoons apricot jam
- 1 cup sour cream
- 3 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/3 cup apricot jam
Preheat oven to 450 degrees F. Melt butter in an 8 inch square baking dish while the oven is preheating.
Separate biscuit dough; coat each on all sides with butter. Arrange in the bottom of the dish.
Top each biscuit with 1 teaspoon of apricot jam.
Bake for 5 minutes. Remove from oven.
Meanwhile, whisk sour cream, sugar, vanilla and egg until smooth.
Pour over partially baked biscuits.
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.)
Immediately spread the additional 1/3 cup apricot jam over top. Serve warm.
- 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.
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