Peach Season Is In Full Swing! Yee Haw!

I doubled the recipe and put it in a 9x13 pan.

I LOVE fresh peaches! The hardest thing is to decide what recipe to do first. Of course there is no comparison to eating a fresh, juicy peach standing over the kitchen sink so the juice dripping down your chin doesn't get all over your shirt. lol And of course sliced peaches with a little cream or half and half is a very close second in my opinion. But when it comes to baking with peaches I have a hard time deciding what to make. I love them all! Peach pie, peach cobbler, peach kuchen... they all are so good! So I went with something I haven't had in a while, the kuchen.

Our friend Bob Schaddelee gave me this cookbook for Christmas in 1983. There are several recipes in this cookbook that are some of my absolute favorites. The Southern Spicy Gingerbread recipe is to die for, and the Italian Cream Cake  recipe is requested for our “Birthday Cake For Jesus” each Christmas. This kuchen recipe is right up there. You can tell my favorite recipes by how much "splatter" there is on the recipe page. lol This page shows signs of much use. I hope you enjoy it as much as we do.

PEACH KUCHEN

Dutch for Peach Cake

From the Eet Smakelijk cookbook by the Junior Welfare League of Holland Michigan.

The title means ‘to eat well and with taste’ in Dutch.

Peaches with the sugar & cinnamon before baking.

2 cups flour

¼ tsp baking powder

½ tsp salt

1 cup sugar (divided)

½ cup butter

12 peach halves, fresh or frozen

1 tsp cinnamon

2 egg yolks, slightly beaten

1 cup half & half or cream

Preheat oven to 400.

Grease and 8x8 baking dish.

Combine flour, baking powder, salt and 2 TBL of the sugar.

Cut in the butter until mix is like cornmeal.

Pat evenly over bottom and half way up sides of dish.

Place peach halves face down over crust.

Mix remaining sugar and cinnamon and sprinkle over peaches.

Bake 15 minutes.

Meanwhile combine the egg yolks and cream.

Pour cream mixture over peaches and bake an additional 30 minutes or until eggs are set.

To test for doneness, insert a clean knife into custard. If it comes out clear it is done. If it comes out milky or with custard stuck to knife bake an additional 5 – 10 minutes and re-test.

Let rest for about 10 minutes for eggs to completely set before cutting.

This is best served warm with a little ice cream or whipped cream.