Sour Cream Peach Kuchen
This recipe features our Georgia peaches from Pearson Farm available every late June through early August. 🍑
It’s also a recipe from YOU! Our awesome Tree-Ripe customers. Send us your recipes at firstname.lastname@example.org. 🙂
For the Kuchen
3 C all-purpose flour
1 C sugar, divided
½ tsp baking powder
A pinch of salt
1 C cold butter, cubed
About 12-13 small peaches, peeled and sliced
1 tsp ground pumpkin pie spice or 1/2tsp nutmeg and 1/2tsp cinnamon
For the topping
4 egg yolks
2 C sour cream
3 Tbls sugar
1/2 tsp ground cinnamon
In your bowl, combine the flour, 1/4 cup sugar, baking powder and salt; then cut in the cubed butter until the mixture looks like coarse crumbs. Press this crust mixture into the bottom up the sides, about an inch up, of your greased 13×9 baking dish.
Now place/arrange your sliced peaches over the crust. Mix together the pie spice or nutmeg-cinnamon mixture and the remaining 3/4 c of sugar Sprinkle this spice sugar mixture over the peaches. Bake this at 400° for 15 minutes.
While that bakes combine the egg yolks and the sour cream. Spread the sour cream mix as evenly over peaches as you can. Now combine the sugar and cinnamon and sprinkle thst over top of the spur cream layer.
Bake your kuchen 30-35 minutes longer or until it is set.
In my family we often serve this warm with vanilla ice cream or homemade whipped cream. Its also good cold for breakfast with a dollop of yogurt.