Almond Apricot Kuchen

Source: dLife

Sweet apricot and almond cake.

Nutrition Facts
Makes 12 servings
Amount Per Serving
Calories	214
Total Carbs	36.6g
Dietary Fiber	1.5g
Sugars	19.1g
Total Fat	5.9g
Saturated Fat	0.8g
Unsaturated Fat	5.1g
Potassium	0mg
Protein	4.7g
Sodium	166.8mg
Dietary Exchanges 1 Fat, 1/4 Fruit, 1 Other Carbohydrate, 1 Starch
See the Detailed Nutritional Analysis
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0.67 cup dried apricot halves , coarsely chopped
0.5 cup water , boiling
1 cup low fat buttermilk
0.75 cup packed dark brown sugar
0.33 cup liquid egg substitute
3 tbsp vegetable oil
1.25 tsp vanilla extract
0.25 tsp almond extract
2 cup white all purpose flour
0.33 cup sliced almonds , ground
1.25 tsp low sodium baking powder
0.75 tsp baking soda
0.25 tsp salt
1 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.