Almond Apricot Kuchen

Name: Almond Apricot Kuchen
Yield: 12.0
Ingredients: 0.6667 cup Dried Apricots; 0.5 cup Boiling Water; 2.0 cup Flour; 1.25 teaspoon Baking Powder; 0.3333 cup Sliced Almonds; 0.75 teaspoon Baking Soda; 0.25 teaspoon Salt; 1.0 cup Buttermilk; 0.75 cup Packed Brown Sugar; 0.3333 cup Egg Substitute; 3.0 tablespoon Vegetable Oil; 1.25 teaspoon Vanilla; 0.25 teaspoon Almond Extract; 2.0 tablespoon Sliced Almonds; 1.0 tablespoon Sugar; Mins Drain Well; 2.0 In Large Bowl Combine Flour Through Salt Set Aside