Peach Kuchen

Nutritional Information

Calories 343
Fat 13 g
Satfat 7 g
Protein 5 g
Carbohydrate 53 g
Fiber 2 g
Cholesterol 112 mg
Sodium 249 mg


The batter:
2/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
3 tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups flour, sifted
6 tablespoons unsalted butter, melted
The topping:
1 (1 lb.) bag frozen sliced peaches, thawed
1/4 cup sugar
1/2 teaspoon cinnamon
1 egg yolk
3 tablespoons heavy cream


Make batter: Preheat oven to 400°F. Grease a 9-inch springform pan. In a bowl, whisk together sugar, baking powder and salt. Add eggs, milk and vanilla and whisk until blended. Add flour and melted butter and stir with a rubber spatula just until smooth. Scrape batter into prepared pan, spreading evenly.

Make topping: Drain peach slices and pat dry. Arrange peaches in an even layer on top of batter. In a cup, stir together sugar and cinnamon; sprinkle mixture onto peaches.

Bake cake until springy to touch, about 30 minutes. Meanwhile, beat egg yolk and cream with a fork. Drizzle mixture onto cake and bake until center is cooked through, 10 minutes longer. Let cake cool for 10 minutes on a rack. Remove springform. Serve warm.

April 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note