First things first: This is another recipe from my Great Aunt Helen—my Grandmother’s oldest sister. This is one that I’d been looking forward to making ever since I first laid eyes on it, and it doesn’t disappoint—except for, you know, the completely unrealistic baking time.
A caveat before we get started: So, with a previous recipe I had noted that “kuchen” is German for “cake”. I have no idea why my German aunt called this a kuchen because the crust is not cake-like in any way. It’s got more crunch to it, almost like a cookie. But she also said it should bake for less than half the time it actually took so whatever.
Here’s what you’ll need:
2 Cups Flour
1 Cup Sugar
½ tsp. Salt
¼ tsp. Baking Powder
½ Cup Butter
1 Lg. Can Peaches, or equivalent amount of Fresh Peaches (I used 4 fresh peaches)
½ tsp. Cinnamon
1 Cup Heavy Cream
2 Egg Yolks
Combine flour, ¼ cup sugar, salt and baking powder. Cut in butter until mixture is crumbly.
Press into bottom and sides of an 8” x 8” pan.
Put in peaches. Combine remaining sugar and cinnamon and spread over peaches.
Bake in a 400-degree oven for 15 minutes.
Meanwhile, beat cream with egg yolks until light and fluffy. Remove pan from oven when ready and pour cream mixture over the top.
Bake for an additional
30 70-80 minutes because reality is nothing but a construct. You’ll know it’s done when you shake the pan and the filling jiggles, but doesn’t look liquid.
This is technically a breakfast pastry, but it could easily serve as a dessert with some vanilla ice cream. Hell, I may just serve it with ice cream for breakfast.