Cinnamon Peach Kuchen
This favorite dessert—a recipe from my mom—is one I make for many of my dinner guests. It tastes incredible warm or cold.
This favorite dessert—a recipe from my mom—is one I make for many of my dinner guests. It tastes incredible warm or cold.
- Carbohydrate 72.4918877042538 g
- Cholesterol 82.9016666871478 mg
- Fat 14.8461951550315 g
- Fiber 1.93800189183183 g
- Protein 4.0301542561954 g
- Saturated Fat 8.97805544677752 g
- Serving Size 1 1 (186g)
- Sodium 1040.53546031724 mg
- Sugar 70.5538858124219 g
- Trans Fat 0.990283496402903 g
- Calories 429 calories
Step-by-step
- In a small bowl, combine the flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.
- Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches.
- Bake at 350° for 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers.
Warm pastry crust meets tender fruit topped with a set custard layer in this classic German-style dessert. A nine-inch springform pan is non-negotiable here, as the tall, removable sides are necessary to contain both the pressed-in crust and the liquid cream poured near the end of baking. Standard pie plates lack the depth required for this volume of filling. Cut the cold butter into cubes measuring roughly one-half inch to ensure proper distribution when blending with dry ingredients. Press the dough firmly one and one-half inches up the side of the pan to create a secure retaining wall for the heavy cream mixture. Placing the springform pan on a rimmed baking sheet prevents dripping butter from smoking on the oven floor during the initial twenty-minute bake at 350 degrees Fahrenheit. Patting the drained peach halves thoroughly with paper towels prevents excess fruit moisture from making the crust soggy. Combining the egg yolks and heavy cream requires a gentle pour over the warm spiced peaches, followed by an additional twenty-five to thirty minutes in the oven until the surface is completely set. Scaling this recipe down for smaller households is difficult because springform pans require a minimum volume of batter or crust to form a proper base. Conversely, doubling the batch demands a second pan rather than a larger vessel to maintain even heat penetration. Cool the finished pastry completely on a wire rack before releasing the latch. Store leftovers in the refrigerator.
