When it comes to Peaches and Cream Kuchen, you’ll want to devour every last crumb of this sweet and rich dessert. If you’re wondering what “kuchen” means, it’s the German word for cake, however, in Germany cake has a broader meaning and covers anything from classic spongy cakes and tarts to pies.
- 2 cups flour,
- 2 tbsp sugar,
- ½ tsp salt,
- ¼ tsp baking powder,
- ½ cup (1 stick) butter.
- 1 can (14 ounces) peach halves (or 10 ounces frozen slices, or 4 medium fresh peaches),
- ½ to ¾ cup sugar,
- 1 tsp cinnamon.
- 2 egg yolks,
- 1 cup heavy cream.
- Make the Crust: In a medium bowl, mix together the flour, sugar, salt, and baking powder. By hand or with a pastry blender (it’s better to do it by hand), blend the butter into the flour until the mixture looks like coarse crumbs. Pour into the pie dish and pat firmly against the bottom and sides.
- Make the Filling: If you’re using fresh peaches, halve them or cut in slices, then drain the juice. Arrange peaches in the pastry-lined pie dish. If you’re using halves, put the cut sides down. If you use slices, arrange side by side in a single layer. Mix together the sugar and cinnamon, and sprinkle over the top.
- Bake at 400 degrees for 15 minutes.
- Prepare the Topping: Beat together the egg yolks and cream, then pour over peaches. Bake for another 30 minutes, until golden brown. Allow to stand for 10 minutes. Serve warm.