Almond-Apricot Kuchen

Ingredients

• 0.3 teaspoon almond extract 
• 0.3 cup almonds sliced
• 2 tablespoons almonds sliced
• 1.3 teaspoons double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.8 cup brown sugar packed
• 0.7 cup apricots dried coarsely chopped
• 0.3 cup egg substitute 
• 2 cups flour all-purpose
• 1 tablespoon granulated sugar 
• 1 cup buttermilk low-fat
• 0.3 teaspoon salt 
• 1.3 teaspoons vanilla extract 
• 3 tablespoons vegetable oil 
• 0.5 cup water boiling

Equipment

• bowl
• oven
• knife
• wire rack
• springform pan
• measuring cup

Directions

1. Combine apricots and boiling water in a bowl; cover and let stand 30 minutes.
2. Drain well.
3. Preheat oven to 37
4. Combine the rehydrated apricots, buttermilk, and next 5 ingredients (buttermilk through almond extract). Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour and next 4 ingredients (flour through salt) in a bowl.
6. Add apricot mixture, stirring just until moist.
7. Pour batter into a 10-inch springform pan coated with cooking spray.
8. Sprinkle with 2 tablespoons sliced almonds and granulated sugar.
9. Bake kuchen at 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.