German Peach Cake (Peach Kuchen) (beyondkimchee)


1 1/2 c flour
3/4 c sugar
2 t baking powder
1/2 t salt
1/8 t mace or nutmeg
1/4 c cold butter, cut into small pieces
1/2 c whole milk
1 egg
1 large can (825 g) peach halves, drained and sliced into 1/2″ thick (can sub fresh)

Preheat the oven to 400˚F. Combine flour, sugar, baking powder, salt and mace in a mixing bowl and stir well with a whisk. Add the cold butter pieces and incorporate to blend well until it becomes fine crumbs. In a small mixing bowl, whisk milk and egg well. Pour the milk mix over the flour mix. Mix with a fork just until it becomes wet. Grease a 9″ spring form pan and spread the batter on the bottom of the pan. Arrange the peach slices on top. Bake in the oven for 15 min.

Custard Cream

1 c heavy cream
2 t flour
1/2 c sugar
1 egg
1 t vanilla
pinch salt

In a small mixing bowl, combine 1/4 c cream with flour and whisk together to get rid of big lumps. Add the rest of the cream, sugar, egg, vanilla and salt. whisk well to mix. Take the cake out of the oven and pour the cream mix on top. Put the cake back in the oven and reduce the heat to 350˚F. Continue to bake for 35 – 40 min. When the cake top is puffed, and the edges are deep golden and starting to separate from the pan, the cake is done. Cool in the pan for 15 min, then remove it from the pan and let it cool completely.


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