Sunday, March 20, 2011

Peach Kuchen

I have been fighting a cold lately and have not felt much like baking.   Today I felt much better and thought that I would give this simple coffee cake a go....and besides, I am aching for summertime to get here so I thought that some peaches would be a wonderful choice.   This kuchen is quite biscuit-like and reminisant of an upside down cake from the brown sugar syrup that was poured over the cake before baking.  The cake was fluffy and moist and the edges were crispy and gooey. It took no time to put together and bake.  A good choice!  It would be awesome served with ice cream for dessert.

South Dakota Peach Kuchen
Midwest Living

1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 t baking powder
1/4 t salt
1/4 t ground nutmeg or cinnamon
1/4 cup butter
1 egg, lightly beaten
1/2 cup milk
2 cups sliced peaches or frozen unsweetened peach slices, thawed and well drained on paper towels
1/3 cup brown sugar
1 T light corn syrup
1 T butter
1 t lemon juice
Vanilla or peach ice cream

Grease and flour a 9-inch springform or 9x9x2 inch baking pan.  In bowl, mix flour, sugar, baking powder, salt and nutmeg.  Using pastry blender, cut in 1/4 cup butter to resemble coarse crumbs; make well in center.  In small bowl mix egg and milk; add to flour mixture.  Stir just until moistened (it will be lumpy).

Spread into prepared pan.  Halve any large peach slices. Arrange slices over batter.  In saucepan, mix brown sugar, corn syrup, 1 tablespoon butter and juice.  Bring to boiling.  Drizzle over peaches.  Bake in 350 degree oven 40-45 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 15 minutes.  Serve warm for breakfast and with ice cream for dessert.  Serves 9

1 comment:

  1. This is mouth-watering, tempting and looks so pretty too. Glad you are feeling better.


Thanks for taking the time to visit my blog. I blog for your comments...please let me know what you think!!