Peach Kuchen
This dessert is from the archives, and is a recipe I grew up with. I’ve never understood why it’s called peach kuchen. I think that kuchen literally translated means cake, and this definitely isn’t cake. It’s not a particularly attractive dessert but it’s so good. So often the simplest things are. I make this in a 10″ tart pan but all of my relatives use a pie pan.
The original recipe is very vague regarding details such as oven temperature, baking time, amounts of some ingredients and mixing technique, so I’ll fill in some of those details for you. I have a tendency to over do it with the peaches so keep that in mind as you prepare your peaches. The season is so short and I’m usually pretty excited once the tasty peaches start to show up at my grocery store.
Peach Kuchen
2 c. flour
1/4 t. baking powder
1/2 t. salt
2 T. sugar
1/2 c. butter
5-6 peaches, skinned and sliced
1 c. sugar
1/2 t. cinnamon
2 egg yolks
1 c. cream
Preheat the oven to 350 degrees. Spray a pie pan or tart pan with non stick spray. Whisk together the flour, baking powder, salt, and sugar. Use a pastry blender to cut in butter until about the size of small peas. The mixture will look very dry. Dump this into the pastry dish and press evenly onto the bottom and up the sides of the pastry dish.
Lay the sliced peaches on top of the pastry. Whisk together 1 c. of sugar and 1/2 t. cinnamon. Sprinkle this on top of the peaches and bake for 15 min.
While the peaches are baking whisk together 2 egg yolks and with 1 c. cream.
Pour this mixture over the peaches and bake for an additional 45 min. or until set.
Basically Baked 