Sour Cream Peach Kuchen

By Tallon

Ingredients

• TOPPING:
• 3 cups all-purpose flour
• 1-1/4 cups sugar, divided
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup cold butter, cubed
• 2 cans (29 ounces each) sliced peaches, drained or 13 small peaches, peeled and sliced
• 1 teaspoon ground cinnamon
• 4 egg yolks
• 2 cups (16 ounces) sour cream
• 2 to 3 tablespoons sugar
• 1/4 teaspoon ground cinnamon

Preparation

Step 1

In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish.

Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes.

Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top.

Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.