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Almond Apricot Kuchen
Source: dLife

Sweet apricot and almond cake.

Prep Time: 40 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Fruits , 1 Other Carbs , 1 Starch , 1/2 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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0.6667 cup  dried apricot halves
0 1/2 cup  cold water
1 cup  low fat buttermilk
0 3/4 cup  packed dark brown sugar
0.3333 cup  liquid egg substitute
3 tbsp  vegetable oil
1 1/4 tsp  vanilla extract
0 1/4 tsp  almond extract
2 cup  white all purpose flour
0.3333 cup  sliced almonds
1 1/4 tsp  low sodium baking powder
0 3/4 tsp  baking soda
0 1/4 tsp  salt
1 each  cooking spray
2 tbsp  sliced almonds
1 tbsp  sugar
  1. Soak apricots in boiling water for 30 minutes. Strain well.
  2. Preheat oven to 375 degrees F.
  3. Mix apricots with buttermilk, brown sugar, egg substitute, vegetable oil, vanilla extract, and almond extract.
  4. Mix flour with ground almonds, baking powder, baking soda, and salt. Add apricot mixture to flour mixture, stirring until just moist.
  5. 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.

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