Texas Peach Kuchen

6 medium Texas peaches

2 T. lemon juice

1 1/2 c. flour

2 tsp. baking powder

1/2 c. sugar

1/2 tsp. salt

2 eggs

2 T. milk

1 1/2 tsp. grated lemon peel

1/4 c. butter, melted

1/4 c. sugar

1/2 tsp. cinnamon

1 egg yolk

3 T. heavy cream

Peel and slice peaches; pour lemon juice. Sift the dry ingredients onto waxed paper. Combine and beat with a fork two eggs, milk, and lemon peel. Add flour mixture and melted butter.

Pour into a buttered 9-inch springform pan or a 9-inch baking pan (plan to serve from this pan). Drain peach slices and arrange on the batter. Sprinkle evenly over the peaches the 1/4 c. sugar and cinnamon. Bake at 400 degrees about 25 minutes. Remove from the oven and pour on a mixture of the egg yolk beaten with heavy cream.

From the March 1980 issue.

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