Sour Cream Peach Kuchen

Sour Cream Peach Kuchen

  • 3 cups all-purpose flour
  • One and one-fourth cups sugar
  • One-half teaspoon baking powder
  • One-fourth teaspoon salt
  • 1 cup cold butter or margarine
  • 2 cans (29 oz each) sliced peaches, drained OR 7-8 large fresh peaches, peeled and sliced
  • 1 teaspoon ground cinnamon

TOPPING:

  • 4 egg yolks
  • 2 cups (16 oz) sour cream
  • 2-3 T sugar
  • One-fourth tsp. ground cinnamon

Directions: In a bowl, combine the flour, one-fourth cup sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 12- x 9- x 2- baking dish. Arrange peaches over crust. Combine cinnamon and remaining sugar (1 cup or less if desired) and sprinkle over the peaches. Bake at 400 degrees for 15 minutes.

Meanwhile, in a bowl, combine egg yolks and sour cream. Take pan out of oven after the 15 minutes, and spread the sour cream/egg mixture over the peaches. Combine the sugar and cinnamon and sprinkle over the top. Bake 30-35 minutes longer or until golden. Serve warm or cold with ice cream or whipped cream. Store leftovers in refrigerator.

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