PEACH KUCHEN
"KUCHEN IS a filling dessert for this German meal. It's not too sweet, and you can use virtually any of you favorite fruits. As a child, I took great pride in arranging the fruit in the pan. We always made this dessert on the same day of the meal so it would be warm and fresh. A dollop of whipped cream on top was an added treat!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts :
GRANDMA SAL'S PEACH KUCHEN
Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.
Provided by Lucky Nikki
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
- Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
- Reduce the oven's temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.4 g, Cholesterol 81.6 mg, Fat 16 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 9.7 g, Sodium 170.1 mg, Sugar 19.7 g
PEACH STREUSEL KUCHEN
This great recipe comes to us from Roti n Rice - with one twist; I used regular all purpose flour instead of bread flour as her recipe calls for. This results in a more cakey and less breadlike kuchen. This base recipe is also great with blueberries (1 pt) or apple (3 medium) or u could be adventurous and try pineapple :) ...
Provided by chris elizondo
Categories Sweet Breads
Time 3h30m
Number Of Ingredients 14
Steps:
- 1. In mixing bowl of stand mixer, combine flour for cake, sugar and salt. Mix in yeast and combine well.
- 2. Add egg, butter and milk. Mix on medium-low speed using dough hook for 5 mins. Remove the bowl from the mixer and cover with a warm, wet towel- letting stand for 15 minutes.
- 3. Return to mixer and knead on medium-low with dough hook for another 10 mins. Remove the dough from the bowl and form into a ball. Lightly oil the mixing bowl and return to bowl. Cover with warm, wet towel again and let stand for 1 1/2 hrs til dough has almost doubled in size.
- 4. Preheat over to 375 degrees. Lightly oil a 9 inch spring-foam pan. In a medium bowl, mix all topping ingredients til they are 'crumbed'
- 5. Remove risen dough from bowl and on a lightly floured surface, punch it down and then roll it out to fit the round of the spring-foam pan. Arrange the fruit on top of the dough. Sprinkle topping over the fruit. Cover with lightly oiled plastic wrap and let it stand for 20 minutes.
- 6. Bake for 30 minutes or until golden brown. Allow to cool in pan 10 mins.
PEACH STREUSEL KUCHEN
This delicious coffee cake is very easy to make, thanks to the bread machine. From "The Complete Book of Bread and Bread Machines" by Christine Ingram and Jennie Shapter.
Provided by Irmgard
Categories Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To make the dough, put the ingredients into the bread machine in the order listed and set on the dough setting.
- When the dough is ready, lightly grease a 10" springform pan.
- Punch down the dough on a lightly floured surface and roll out to fit the pan.
- Arrange the sliced peaches to cover the surface of the dough.
- Make the topping by mixing the flour, ground almonds and butter together until they resemble coarse crumbs.
- Stir in the sugar and cinnamon.
- Sprinkle the topping over the peaches.
- Cover the dough with lightly oiled plastic wrap and leave in a warm place for 20 to 25 minutes so it can rise slightly.
- Preheat the oven to 375 degrees F.
- Bake the cake for 25 to 30 minutes or until evenly golden.
- Leave it to cool in the pan for a few minutes and serve warm, or turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 363, Fat 13.4, SaturatedFat 6.3, Cholesterol 51.2, Sodium 242.7, Carbohydrate 53.7, Fiber 2.9, Sugar 15.6, Protein 8.1
SOUR CREAM PEACH KUCHEN
For an old-fashioned treat, there's nothing that beats my mom's peach kuchen. With a melt-in-your-mouth crust and a lightly sweet filling, this dessert is perfect after a big meal. -Cathy Eland Hightstown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.
Nutrition Facts : Calories 507 calories, Fat 24g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 197mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.
PEACH STREUSEL CHEESECAKE
Bake a creamy cheesecake topped with soft, sweet peaches and crispy streusel - a luscious dessert to round off a summer meal
Provided by Esther Clark
Categories Dessert
Time 2h15m
Yield Serves 10-12
Number Of Ingredients 20
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm round springform, deep tin so that the parchment comes 5cm above the rim. Blitz the biscuits in a food processor to a fine crumb, or put in a tightly sealed sandwich bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely.
- For the streusel, mix together the flour, sugar, cinnamon and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.
- Beat together the cream cheese, mascarpone, soured cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set with a vigorous wobble in the middle. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.
- Destone and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely.
- Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.
Nutrition Facts : Calories 698 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
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- In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
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