Time 1h25m Number Of Ingredients 14 Steps:
Grease and flour a 9x9x2-inch baking pan. Set aside. In a medium bowl, mix flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl, combine egg and milk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread batter into prepared pan. Halve any large peach slices. Arrange peach slices in a single layer on top of batter. For topping, in a small saucepan, combine brown sugar, corn syrup, the 1 tablespoon butter and the lemon juice. Bring to boiling. Quickly drizzle over peach slices. Bake in a 350 degree F oven for 40 to 45 minutes or until a toothpick inserted in the center of cake comes out clean. Cool in pan on wire rack 20 minutes. serve warm with ice cream. Makes 9 servings.
Number Of Ingredients 17 Steps:
- For the Crust: Grease large bowl. Whisk milk and eggs in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until dough forms, about 1 minute. 2. With mixer still running, add butter 1 piece at a time until incorporated. Continue kneading until dough clears sides of bowl but still sticks to the bottom, 8 - 12 minutes (dough should be soft and sticky). 3. Transfer dough to greased bowl, cover with plastic wrap and let rise on counter until doubled in size, about 1 hour. Punch down dough and divide into 2 equal balls. Wrap each ball in plastic, transfer to refrigerator, and let rest for at least 1 hour or up to 24 hours. 4. Grease two dark colored 9″ round cake pans. Roll chilled doughs into 2 9″ discs on lightly floured counter. Transfer to prepared pans, pushing dough to edge of pans. Cover pans loosely with plastic and let rise on counter until puffy, about 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees. 5. For the Fruit and Custard: Meanwhile, toss peaches with 2 tbls. sugar in a bowl, then transfer to colander set in sink, let sit for 25 minutes. Whisk remaining 3/4 c. sugar, egg and yolk, and salt in medium bowl until combined. Heat cream in medium saucepan over medium heat until just beginning to simmer. 6. Slowly whisk hot cream into egg mixture. Transfer cream mixture back to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and coats back of spoon, 3-5 minutes. Strain custard through fine-mesh strainer set over medium bowl. Whisk in butter and vanilla and transfer to refrigerator to cool until dough is ready. (Custard can be made up to 24 hours in advance but does not need to be fully chilled before going into crust.) 7. Leaving 1 inch border all around, press down centers of doughs with bottom of dry measuring cup to deflate and create wells for peaches and custard. Arrange peaches, evenly spaced, in circular pattern in depressed dough bottoms, avoiding border. Pour custard evenly over peaches in each pan, about 1 cup per pan (you may have a few tablespoons extra). Sprinkle with cinnamon. Bake until crusts are golden and centers jiggle slightly when shaken, 35-40 minutes, switching and rotating pans halfway through baking. Let cool completely. Remove kuchens from pans using flexible spatula. Slice and serve.
Time 45m Yield 8-10 serving(s) Number Of Ingredients 16 Steps:
Pour enough boiling water over peaches in large bowl to cover. Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit. With paring knife, pare peaches; place in a large bowl. Preheat oven to 400°F. Sprinkle peaches with lemon juice to prevent darkening. Slice into the bowl; toss to coat with lemon juice; set aside. Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt. In large mixing bowl, using fork, beat eggs with milk and lemon peel. Add flour mixture and melted butter, mixing with fork until smooth1 minute. Do not over-mix. Butter a 9-inch Springform pan, or 9-inch round layer-cake pan. (If cake pan is used, kuchen must be served from pan.). Turn batter into pan; spread evenly over bottom. (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.). Combine sugar and cinnamon; mix well. DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices. Sprinkle evenly with sugar-cinnamon mixture. Bake 25 minutes. Remove kuchen from oven. With a fork, beat egg yolk with cream. Pour over peaches. Bake 10 minutes longer. Cool 10 minutes on wire rack. To serve, remove side of springform pan. Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream. Makes 8 to 10 servings. McCalls Cooking School.
Time 1h5m Yield 10 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine flour, confectioners’ sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.
Time 45m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon. Bake in the preheated oven for 35 to 40 minutes, or until golden brown.
Time 1h15m Yield 9 Number Of Ingredients 10 Steps:
Heat oven to 350°F. In large bowl, mix flour, baking powder and 2 tablespoons of the sugar. Stir in butter until mixture is crumbly. On bottom and 1 1/2 inches up sides of 8-inch square glass baking dish, pat mixture evenly. Top with peaches. In small bowl, mix remaining sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes. Meanwhile, in medium bowl, beat eggs, yogurt and vanilla with wire whisk until smooth. Pour over top of partially baked kuchen. Sprinkle pecans over yogurt mixture. Bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Serve warm.
Number Of Ingredients 14 Steps:
Mix dry ingredients. Add wet, and mix on stand mixer until dough forms. Add butter pieces one at a time until incorporated. Mix 10 minutes. Place dough into oiled bowl. Cover and let rise on counter for 1 hour. Cut in half. Wrap each half in plastic and chill in refrigerator. Roll each half out to same size as cake pan (9"). Place in greased pans. Use fingers to push dough right to the edge. Cover and let rise 1 hour. Peaches: Sprinkle peach slices with 2 T. sugar and let drain in a colander for 1/2 hour to get rid of some of the juice. Custard: Bring cream to a boil. Whisk eggs and sugar (just before you need them). Add cream to egg mixture to temper, then add back to pan and bring to boil, stirring until thickened. It will not be thick like a pudding, but should leave track on the back of a spoon. Strain. Add butter and vanilla. Cover and chill. To assemble, use a dry 1/3 measuring cup to make a well in the center. Add peaches, then pour custard over. Sprinkle with a little cinnamon. Bake at 350 for 35 minutes until custard is set, but still jiggles a little in the center. Cool completely.
Time 1h5m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves. Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up. Reduce the oven’s temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.
Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Place flour, butter, 2 teaspoons sugar, salt, and baking powder in a 9-by-13-inch baking dish. Cut ingredients together until the mixture resembles cornmeal. With hands, press mixture onto bottom and sides of pan, evenly coating. Arrange peaches evenly over top of crust. In a small bowl, combine the remaining 1/2 cup sugar and cinnamon and sprinkle over peaches. Place in oven and bake for 10 minutes, or until crust begins to turn golden and sugar is bubbling. Meanwhile, in a medium bowl, combine heavy cream and egg yolks. Remove kuchen from oven and pour cream-egg yolk mixture over peaches. Lower oven temperature to 350 and bake kuchen 20-30 minutes more, until custard mixture is set. Allow to cool slightly, then cut. Serve warm.
Time 1h10m Yield 9 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350’F. FOR THE CRUST. Place the flour, 1/4 cup sugar and baking powder in a large mixing bowl and stir together. Cut the oil into the flour mixture using a pastry blender or a fork until the mix is crumbly. Pat an even layer of the mixture into the bottom of a 8x8x2" baking glass baking dish. FOR THE FILLING. Place the peach halves in three rows of three cut side down over the bottom crust. Combine the remaining two tablespoons of sugar and cinnamon and sprinkle over the peaches. Put the Kuchen into the oven on the center rack and bake for 15 minutes. FOR THE GOLDEN CREAM TOPPING. Put the tofu sour cream, maple syrup and turmeric (if using) in a small mixing bowl and stir together until well combined. Once the kuchen is finished baking in the oven remove it and put the cream topping over the peaches. Return to the oven and bake for another 30 minutes. Serve warm or cold. Bon Appetit!
