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Peach Kuchen

Yield 8 Servings

Ingredients

  • 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

Nutrition Information

  • calories 343
  • fat 13 g
  • satfat 7 g
  • protein 5 g
  • carbohydrate 53 g
  • fiber 2 g
  • cholesterol 112 mg
  • sodium 249 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.