Peach Kuchen Recipe
Ingredients
| Sifted flour | 2 Cup (32 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 1⁄4 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Canned peach halves | 12 (or fresh) | |
| Light brown sugar | 1 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Egg yolks | 2 | |
| Heavy cream | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 737 Calories from Fat 281
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 19.4 g97%
Trans Fat 0 g
Cholesterol 156.8 mg52.3%
Sodium 210.3 mg8.8%
Total Carbohydrates 111 g37%
Dietary Fiber 5.9 g23.5%
Sugars 73.1 g
Protein 7 g14.3%
Vitamin A 52.6% Vitamin C 9.6%
Calcium 7.3% Iron 15.1%
*Based on a 2000 Calorie diet
Directions
With a pastry blender or two knives cut in the butter to the consistency of corn meal.
Sprinkle the mixture over the bottom and sides of a greased 9-inch cake pan.
Place the peaches cut side up over the dough.
Combine the brown sugar and cin- namon and sprinkle over the peach halves.
Bake in a hot oven (400°F.) 15 minutes.
Combine the egg yolks and cream.
Pour over peaches and continue to bake 30 minutes or until browned.
Cool.
Serve with whipped cream, if desired.
Chef
