Recipe - Apricot Kugen

One half cup Butter or margarine
2 cup Sugar
8 lg Eggs
1 One half cup Flour
9 cup Halved apricots; pitted
1 teaspoon Ground cinnamon
2 tablespoon Lemon juice
One fourth cup Cornstarch
1 One fourth cup Sour cream
1 teaspoon Vanilla

With a mixer, beat butter and One half cup sugar until fluffy. Add 4 eggs, one
at a time, beating well after each addition. Stir in flour.

Spread batter evenly in a 9 by 13 inch pan.

Mix apricots with One half cup sugar, cinnamon, and lemon juice. Arrange fruit,
cut side up, in batter.

In a bowl, mix remaining sugar with cornstarch, add sour cream, remaining
eggs, and vanilla; beat until blended. Pour over apricots.

Bake in a 350 degree oven until cake surrounding apricots in the center is
firm when gently pressed, about 1 hour and 20 minutes. Let cool at least 30
minutes; serve warm or cool. NOTES
: I have used my frozen apricots and it works well.
Recipe by: Sunset Magazine, June, 1997

Posted to recipeludigest by "Susan Mori" bonaparte@email.msn.com on Mar
17, 1998