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Mary Knight

Peachy Keen

Note: Although this recipe is called a “Kuchen,” it is not the typical German yeast dough Kuchen. It must be a modification perhaps by my grandmother.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Cups flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 Tablespoons sugar
  • 4 oz. butter or 1 stick cold and cut into 1/2” cubes
  • 5-6 ripe peaches – I leave the skin on
  • 3/4 Cup sugar more or less depending on the peaches and your sweet tooth
  • 1 teaspoon cinnamon
  • 2 egg yolks
  • 1 Cup sour cream
  • hearty sprinkling of grated nutmeg

Method
 

  1. Preheat oven to 400 degrees.
  2. Mix all dry ingredients into a bowl. Cut butter in with a pastry blender or fork until crumbly. Pat into the bottom of a 7 X 11” pan.
  3. Slice peaches and arrange over crust.
  4. Combine sugar and cinnamon. Sprinkle evenly over peaches.
  5. Bake 15 minutes. Remove from oven and turn oven down to 325.
  6. Meantime, combine the yolks and sour cream. Stir in the nutmeg or you can sprinkle it on top of the custard mixture.
  7. Pour the sour cream custard mixture evenly over the peaches.
  8. Bake another 30 minutes or until crust is brown and custard is set.
  9. Serve warm or cold.
  10. Makes about 8 servings.