pat's Recipe

German-Style Peach Kuchen

Category: Pastries

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup butter
1/2 cup milk
1 egg, slightly beaten
2 cups sliced fresh or unsweetened frozen
peaches, thawed and well-drained on
paper towels
1/3 cup packed brown sugar
1 Tbsp light corn syrup
1 Tsp butter
1 tsp lemon juice
1/4 tsp ground nutmeg

Grease and flour an 11-inch tart pan with a removable bottom. Set aside.
For crust: In a medium bowl, stir together flour, granulated sugar, baking powder, salt and the 1/4 tsp nutmeg. Using a pastry blender or 2 knives, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center; add milk and egg all at once to the flour mixture. Stir just until moistened and dough clings together (batter should be lumpy). Evenly spread batter in the prepared pan.
Halve any large slices of frozen peaches. Arrange peach slices on top in a single layer.
For topping: In a small saucepan. combine brown sugar, corn syrup, the 1 Tbsp butter, lemon juice and the 1/4 tsp nutmeg. Bring to boiling. Quickly drizzle over peach slices.
Bake in a 350 oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool Kuchen in pan on a wire rack for 15 minutes. Remove sides of the pan. Sprinkle with powdered sugar if you wish. Serve warm. Makes 10 servings.