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Sour Cream Peach Kuchen
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3 cups all-purpose flour
1-1/4 cups sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter, cubed
2 cans (29 ounces each) sliced peaches, drained or 13 small peaches, peeled and sliced
1 teaspoon ground cinnamon
TOPPING:
4 egg yolks
2 cups (16 ounces) sour cream
2 to 3 tablespoons sugar
1/4 teaspoon ground cinnamon
In a bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter
until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the
sides of a greased 13-in. x 9-in. baking dish. Arrange peaches over crust.
Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for
15 minutes. Meanwhile, in a bowl, combine egg yolks and sour cream. Spread
evenly over peaches. Combine sugar and cinnamon; sprinkle over top. Bake 30-35
minutes longer or until set. Serve warm or cold. Store leftovers in the
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |