Peach Kuchen

Kuchen means cake in German.  It’s a sweet dough filled with a fruit or custard filling. Try this one topped with vanilla ice cream!

Prep Time: 25 minutes    Bake Time: About 40 minutes

WHAT YOU NEED:

About 3 cups peeled, sliced ripe fresh peaches (about 4 medium peaches)

1 Tbsp. lemon juice

2 cups all purpose flour

2 tsp. baking powder

1/4 tsp. salt

1/2 cup granulated sugar

5 Tbsp. butter

2 eggs

1 tsp. vanilla

1 cup low fat milk

Topping:

3/4 cup brown sugar

1½ tsp. cinnamon

3 Tbsp. butter, melted

 MAKING IT:

Preheat oven to 400◦F.  Peel and slice peaches into bowl; toss with lemon juice and set aside. 

Sift together flour, baking powder, salt and sugar in medium bowl. Cut in butter, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Stir in eggs, vanilla, and milk.

Place dough in greased 10-inch (or 9-inch) springform pan.   Place sliced peaches on top of dough, pressing fruit slightly into the dough.

For topping, combine brown sugar and cinnamon; sprinkle on top of the batter. Drizzle with melted butter.  Bake at 400◦F for 40-45 minutes or until cake tester comes out clean (slightly longer baking might be needed for 9-inch springform pan). Serves 12.

 TIPS:

Make this year around by substituting canned peaches packed in juice or water. Buy two 15 oz. cans; drain well; proceed with recipe as directed, omitting lemon juice.

Sometimes springform pans leak. Placing a rimmed baking sheet under the pan while baking can save you from a messy oven situation. Serve with vanilla ice cream, if desired

Nutrition Information per serving (1/12 cake): 270 Calories; 9g Total Fat; (5g Sat Fat; 0g Trans Fat); 50mg Chol; 160mg Sodium; 44g Total Carb; (1g Fiber; 26g Sugars); 4g Protein