Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Almond-Apricot Kuchen
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- #74535
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2/3 cup coarsely chopped dried apricots
1/2 cup boiling water
1 cup low-fat buttermilk
3/4 cup packed brown sugar
1/3 cup egg substitute
3 tablespoons vegetable oil
1 1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour
1/3 cup sliced almonds, ground
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
non-stick cooking spray
2 tablespoons sliced almonds
1 tablespoon granulated sugar
directions
Combine apricots and boiling water in a bowl; cover and let stand 30 minutes. Drain well.
Preheat oven to 375 degrees F.
Combine the rehydrated apricots, buttermilk, and next 5 ingredients (buttermilk through almond extract). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a bowl. Add apricot mixture, stirring just until moist.
Pour batter into a 10-inch springform pan coated with cooking spray. Sprinkle with 2 tablespoons sliced almonds and granulated sugar. Bake kuchen at 375 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
added by
Patty1742
nutrition data
Nutritional data has not been calculated yet.
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