PEACH KUCHEN

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 Peach Kuchen 


Servings: 12 people
Preparation time: 20 minutes
Cooking time: 40 minutes 
Total time: 1 hour

KUCHEN is a filling dessert for this German meal it's not too sweet, and you can use virtually any of you fovorite fruits as a chid, I took a great pride in arranging the fruit in the pan. We always made this dessert on the same day ofthe medi so it wouid be wanm and firesh. A dollop of whipped cream on top was an added treat!

Peach Kuchen is a delectable German peach cake made with either fresh or canned peaches. Simple custard cream and cake batter is baked together creating moist and delicious cake

If you're looking for a true German Kuchen this is your recipe. This recipe is easy follow and it is worth the short time wait for it bake. The peaches are very easy to cut in half so they can be placed in a circle twice, yes there is enough to do that. Everyone will love this cake. It's light and delicious. Make same day you are serving it cools down in a few hours.

Ingredients:

  • 2 cups flour
  • ½ cup sugar
  • 2 tsp. baking powder
  • ¼ tsp salt
  • 1 egg
  • 1 cup milk, you can use evaporated
  • ½ cup butter, melted
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 quart canned peaches, sliced (drained – keep the juice)
  • ⅔ cup flour
  • ⅔ cup sugar
  • 6 Tbsp. butter, melted
  • ½ tsp cinnamon, optional, sprinkle on top
  • Whipped cream, optional


Instructions:

  1. In a mixing bowl, add the melted butter, egg, milk, sugar, and vanilla and almond extracts. Mix well. Then add the flour, baking powder, and salt; stir.
  2. Spoon the cake batter onto a greased cookie sheet or jelly roll pan. The dough will be thin and thick. Spread smoothly to the edges.
  3. Place the sliced peaches evenly on the dough with the cut side down.
  4. Spoon some of the juice on the peaches.
  5. Make the streusel topping:
  6. Mix ⅔ cup of flour, sugar, and 6 Tbsp. of butter.
  7. Sprinkle the streusel topping over the cake.
  8. Optional to sprinkle with cinnamon or add toasted nuts (almonds, pecans, or walnuts) to the topping.
  9. Bake at 350 for about 25 minutes. You’ll know its done when it’s bubbly and slightly browned along the sides. Don’t over bake!
  10. When the cake is slightly cooled, pour a drizzle (powdered sugar mixed with a tiny bit of milk) over the cake and sprinkle with chopped nuts (optional).
  11. Serve with whipped cream or vanilla ice cream.
TIPS FOR CONSERVATION:
It should be okay to leave the cake on the counter for a couple of days (but no longer than that) as long as it is not overly hot and humid. You can also refrigerate the cake, but make sure to bring the cake to room temperature 30-45 minutes before serving.


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