Peach Streusel Kuchen Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Steps:

• Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
• For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside.
• For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes.
• For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
• Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.)
• Let the pie cool. Serve warm or at room temperature.

Steps:

• In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.

Steps:

• Pour enough boiling water over peaches in large bowl to cover.
• Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
• With paring knife, pare peaches; place in a large bowl.
• Preheat oven to 400°F.
• Sprinkle peaches with lemon juice to prevent darkening.
• Slice into the bowl; toss to coat with lemon juice; set aside.
• Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
• In large mixing bowl, using fork, beat eggs with milk and lemon peel.
• Add flour mixture and melted butter, mixing with fork until smooth—1 minute.
• Do not over-mix.
• Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
• (If cake pan is used, kuchen must be served from pan.).
• Turn batter into pan; spread evenly over bottom.
• (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
• Combine sugar and cinnamon; mix well.
• DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
• Sprinkle evenly with sugar-cinnamon mixture.
• Bake 25 minutes.
• Remove kuchen from oven.
• With a fork, beat egg yolk with cream.
• Pour over peaches.
• Bake 10 minutes longer.
• Cool 10 minutes on wire rack.
• To serve, remove side of springform pan.
• Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
• Makes 8 to 10 servings.
• McCalls Cooking School.

Steps:

• To make the dough, put the ingredients into the bread machine in the order listed and set on the dough setting.
• When the dough is ready, lightly grease a 10" springform pan.
• Punch down the dough on a lightly floured surface and roll out to fit the pan.
• Arrange the sliced peaches to cover the surface of the dough.
• Make the topping by mixing the flour, ground almonds and butter together until they resemble coarse crumbs.
• Stir in the sugar and cinnamon.
• Sprinkle the topping over the peaches.
• Cover the dough with lightly oiled plastic wrap and leave in a warm place for 20 to 25 minutes so it can rise slightly.
• Preheat the oven to 375 degrees F.
• Bake the cake for 25 to 30 minutes or until evenly golden.
• Leave it to cool in the pan for a few minutes and serve warm, or turn out onto a wire rack to cool completely.

Steps:

• Crust:.
• mix together dry ingredients then add egg & milk. pat crust into 13 x 9 pan.
• place 28oz. drained can peaches over dough.
• custard:.
• beat eggs, then add all other ingredients beating after each addition. pour over peaches.
• streusel:.
• mix with hands until crumbly. sprinkle over custard. use all of the streusel.
• bake 350 degrees for 35-40min. cool completely. i like to eat this at room temperature or from the fridge.

Steps:

• TOPPING: Mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.
• CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
• Place milk and butter in a sauce pan and heat until very warm (120°- 130° F). Gradually add to dry ingredients; beat 2 minutes.
• Beat in egg and 1 cup flour then beat on high speed for 2 minutes.
• Stir in enough of the remaining flour to make a soft but stiff batter.
• Spread batter into a well-greased 9-inch square cake pan and sprinkle with topping.
• Let rise in a warm place until double in bulk, about 1 1/2 hours.
• Bake at 350° for about 45 minutes or until done.

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. , Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches., Bake 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
• Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
• Reduce the oven's temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.

Steps:

• Heat oven to 400 degrees F.
• Stir together flour, 2 tablespoons sugar, the salt and baking powder.
• Work in butter until mixture is crumbly.
• Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches.
• Arrange peaches in pan.
• Mix 1/3 cup sugar and the cinnamon.
• Sprinkle over peaches (it may seem like a lot, but it's not).
• Bake 15 minutes.
• Blend egg yolks and whipping cream.
• Pour over peaches.
• Bake 25 to 30 minutes or until custard is set and edges are light brown.
• Serve warm with vanilla ice cream.
• Refrigerate any remaining dessert.