- 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
- 4 egg yolks
- 2 cups (16 ounces) sour cream
- 2 to 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- In a large 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 small 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 refrigerator. Yield: 12 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Sour Cream Peach Kuchen
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Delicious! Just the right amount sugar. My husband does not like anything too sweet. He and I both really like this recipe, will add this recipe to our favorites.
I am not a big cobbker fan, but my son's love peach cobbler. This recipe has been a favorite for years. It's not a cobbler but close enough. I love topping it with french vanilla ice cream or french vanilla cool whip..
I use this recipe all the time and love it. Plus my kids can help make it. I use 2 whole eggs in the topping so I dont have leftover egg whites and it turns out just fine.
I found that adding 1 cup of Blueberres with the peaches really enhances the flavor, but it is terrific with just peaches!
This was okay, but I will not make it again. We each had a piece, and the rest was thrown out.