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“I have no idea how old this recipe is, but the measurement "1/2 eggshell" makes me think it had been around for a while before my mom found it. Anyone with an apricot tree must have this recipe! :-) Note: it freezes well, and it's heavenly served warm with vanilla ice cream. Number of servings is hard to say; I could eat one by myself, no problem.”
1hr 10mins
2 kuchens

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cream butter and 1 cup of the sugar.
  3. Add egg and water.
  4. Stir in flour and baking powder. Dough will be stiff.
  5. Press into two greased 9" cake pans with your hands. Do not try to push the dough up the sides.
  6. Press halved apricots into the top of the dough, cut side up, placing them as close together as possible while leaving a little gap in between. Don't let them touch the sides of the pans.
  7. Sprinkle the remaining 1/4 cup sugar over all.
  8. Bake for 30 to 45 minutes, until dough is no longer wet-looking. Watch the color of the edges carefully.
  9. Allow the kuchens to cool for at least 10 minutes before removing them from the pans. They break easily, so the old plate-on-top-and-flip technique is best for removing them in their entirety.

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