Cinnamon Peach Kuchen Recipe

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This favorite dessert—a recipe from my mom—is one I make for many of my dinner guest. It tastes incredible warm or cold. —Rachel Garcia, Arlington, Virginia

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Cinnamon Peach Kuchen Recipe

Prep: 25 min. Bake: 45 min. + cooling

Yield: 10 Servings

25 45 70

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold butter, cubed
2 cans (15-1/4 ounces each) peach halves, drained and patted dry
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 egg yolks, lightly beaten
1 cup heavy whipping cream

Directions

In a small bowl, combine the flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.
Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches.
Bake at 350° for 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

Nutritional Facts 1 slice equals 417 calories, 19 g fat (12 g saturated fat), 98 mg cholesterol, 217 mg sodium, 60 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cinnamon Peach Kuchen in Taste of Home December/January 2009, p69

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Cinnamon Peach Kuchen

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Reviewed on Dec. 18, 2008 by djhedlund

I live in the mountains of New Mexico, so I had to make a couple of changes for altitude. I used about three tablespoons more butter in the crust and increased the temp to 375Â°. And because I had them, I used three cans of peaches and I used three egg yolks and a cup and a half of heavy cream, because I really like the extra custard. It all fit into the crust beautifully. It took a bit longer to bake, but the results are beautiful. Thanks to Rachel Garcia for this recipe. I have made it twice in the last two weeks and I know it will be at the top of my rotation for years to come.

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