Peach-Cinnamon Kuchen

There's something really special about peaches covered in cinnamon-sugar and baked in the oven for a while. Or any fruit, for that matter.

Peach-Cinnamon Kuchen

What You'll Need:

2 cups all-purpose flour

2 tbsp sugar

1/2 tsp salt

1/4 tsp baking powder

1/2 cup cold butter, cubed

1 large can peach halves, drained and patted dry (as dry as they can be)

1 cup packed brown sugar

1 tsp ground cinnamon

2 egg yolks, lightly beaten

1 cup heavy whipping cream

How To Make It:

Preheat the oven to 350 degrees. In a small bowl, combine the flour, sugar, salt, and baking powder. Cut in the butter* until crumbly. Press the mixture onto the bottom and 1 1/2 inches up the side of a 9 inch springform pan. Place the pan on a baking sheet. Arrange the peach halves, cut side up, in the crust. Combine the brown sugar and cinnamon in a small bowl; sprinkle over the peaches. Bake for 20 minutes. Combine the egg yolks and cream and pour over the peaches. Bake for 25-30 minutes longer or until the top of the kuchen is set (it will still be custard like- don't worry, it will set up in the fridge.) Cool on a wire rack. Refrigerate the leftovers.


*If you make a lot of biscuits and scones, you probably already have a pastry cutter. They're inexpensive little gadgets used to combine butter and flour mixtures to make them crumbly crust material. If you don't have one, you can still cut butter into flour using a fork- just keep stirring and mashing until the mixture is crumbly and you can pat it into a crust dough. It's also a great arm workout!