Peach Kuchen

Pan Size: 8×8-inch square pan
Baking Time: 15 + 30 minutes
Temperature 400°

  • 2 c. all-purpose flour, sifted
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. sugar
  • 1/2 c. butter or margarine
  • 12 peach halves, fresh or canned, OR 2 pkg. frozen sliced peaches
  • 1 tsp. cinnamon
  • 2 egg yolks
  • 1 c. heavy cream or sour cream

1. Set oven at 400°.
2. Sift flour, baking powder, salt and 2 tbsp. sugar together in a mixing bowl.
3. Cut in butter or margarine with two knives or a pastry blender until mixture looks like coarse cornmeal.
4. Pat an even layer of this crumbly pastry over the bottom and half way up the sides of the baking pan. (Use your hands and press firmly until it holds.)
5. Skin fresh peaches and cut in half; drained if using canned peaches; or thaw and drain frozen peaches.
6. Arrange peaches over bottom pastry neatly and sprinkle with mixture of remaining sugar and cinnamon.
7. Bake 15 minutes, then pour a mixture of slightly beaten egg yolks and heavy or sour cream over the top.
8. Bake 30 minutes longer.
9. May be served warm or cold.

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