INGREDIENTS
- Boiling water
- 2 lb ripe peaches, peeled and sliced (about 6) or
- 2 1/2 pkg. (10-oz. size) frozen sliced peaches, drained
- 2 tablespoons lemon juice
KUCHEN BATTER
- 1 1/2 cups sifted all-purpose flour
- 1/2 cup sugar 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons milk
- 1 1/2 tablespoons grated lemon peel
- 1/4 cup butter or regular margarine, melted
Topping
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 egg yolk
- 3 tablespoons heavy cream
- Sweetened whipped cream or soft vanilla ice cream
DIRECTIONS
Pour enough boiling water over peaches in large bowl to cover. Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit. With paring knife, pare peaches; place in a large bowl.
Preheat oven to 400F. Sprinkle peaches with lemon juice to prevent darkening. Slice into the bowl; toss to coat with lemon juice; set aside. Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt. In large mixing bowl using fork, beet eggs with milk and lemon peel.
Add flour mixture and melted butter, mixing with fork until smooth -1 minute. Do not overmix. Butter a 9-inch springform pan, or a 9 inch round layer-cake pan. (If cake pan is used, kuchen must be served from pan.) 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.
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 minutes. Remove kuchen from oven. With a fork, beat egg yolk with cream.
Pour over peaches. Bake 10 minutes longer. Cool 10 minutes on wire rack. To serve, remove side of springform pan. Serve kuchen war, cut into wedges, with sweetened whipped cream or soft vanilla ice cream. Makes 8 to 10 servings.
McCall’s Cooking School