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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Almond Apricot Kuchen

Source: dLife

Sweet apricot and almond cake.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	192.9

Total Carbs	36.0 g

Dietary Fiber	1.2 g

Sugars	18.9 g

Total Fat	4.4 g

Saturated Fat	0.7 g

Unsaturated Fat	2.5 g

Potassium	243.6 mg

Protein	3.3 g

Sodium	154.4 mg

Dietary Exchanges 4.4 Fat, 0.3 Fruits, 0.1 Milk, 0.8 Other Carbs, 0.9 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.6667
0.6667 cup dried apricot halves 0.5
0 1/2 cup cold water 1.0
1 cup low fat buttermilk 0.75
0 3/4 cup packed dark brown sugar 0.3333
0.3333 cup liquid egg substitute 3.0
3 tbsp vegetable oil 1.25
1 1/4 tsp vanilla extract 0.25
0 1/4 tsp almond extract 2.0
2 cup white all purpose flour 0.3333
0.3333 cup sliced almonds 1.25
1 1/4 tsp low sodium baking powder 0.75
0 3/4 tsp baking soda 0.25
0 1/4 tsp salt 1.0
1 each cooking spray 2.0
2 tbsp sliced almonds 1.0
1 tbsp sugar

Directions

Soak apricots in boiling water for 30 minutes. Strain well.
Preheat oven to 375 degrees F.
Mix apricots with buttermilk, brown sugar, egg substitute, vegetable oil, vanilla extract, and almond extract.
Mix flour with ground almonds, baking powder, baking soda, and salt. Add apricot mixture to flour mixture, stirring until just moist.
Coat 10 inch spring form pan with cooking spray, then spoon in batter. Top with almonds and sugar and bake for 30 minutes. Let cool before slicing/serving.