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Fresh Peach Kuchen

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Ingredients

  • Kuchen batter:
  • Boiling water
  • 2 lb ripe peaches, peeled and sliced (about 6) or
  • 2 1/2 pkg (10 oz) frozen sliced peaches, drained
  • 2 T lemon juice
  • 1 1/2 cup sifted flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2 T milk
  • 1 1/2 T grated lemon peel
  • 1/4 cup butter of regular oleo, melted
  • Topping:
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 egg yolk
  • 3 T heavy cream
  • Vanilla ice cream or whipped cream

Details

Preparation

Step 1

1. Pour enough boiling water over peaches in large bowl to cover. Let stand 1 minute to loosen skins; drain, and plunge into cold water for a few seconds to prevent softening of fruit. With paring knife, pare peaches; place in large bowl

2. Preheat oven to 400. Sprinkle peaches with lemon juice to prevent darkening. Slice into the bowl; toss to coat with lemon juice; set aside. Onto waxed paper, sift flour with the sugar, baking powder, and salt.

3. In large mixing bowl, using fork, beat eggs with milk and lemon peel. Add flour mixture and melted butter, mixture with fork until smooth. Do not overmix. Butter a 9 inch springform pan.

4. Turn batter into pan; spread evenly over bottom. At this point, kuchen may be refrigerated several hours, or until about 1/2 hour before baking) Combine sugar and cinnamon; mix well.

5. Drain peach slices; arrange on batter, around edge of pan - fill in center with 5 peach slices. Sprinkle evenly with sugar-cinnamon mixture. Bake 25 min.

6. Remove kuchen from oven. With fork, beat egg yolk with cream. Pour over peaches. Bake 10 min. longer. Cool 10 min. on rack.

7. To serve, remove side of springform pan. Serve warm, cut into wedges with whipped cream or ice cream

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