Ingredients
-
boiling water
-
2 lbs ripe peaches, peeled and sliced (about 6) or 2 (12 1/2 ounce) packages frozen sliced peaches, drained
-
2 tablespoons lemon juice
-
-
1 1/2 cups sifted all-purpose flour
-
1/2 cup sugar
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
2 eggs
-
1 1/2 tablespoons grated lemons, rind of
-
1/4 cup butter or 1/4 cup regular margarine, melted
-
-
1/2 teaspoon ground cinnamon
-
-
1/4 cup sugar
-
2 tablespoons milk
Instructions
- 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 400°F.
- 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, beat eggs with milk and lemon peel.
- Add flour mixture and melted butter, mixing with fork until smooth1 minute.
- Do not over-mix.
- Butter a 9-inch Springform pan, or 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 hour, or until about 12 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 warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
- Makes 8 to 10 servings.
- McCalls Cooking School.