Sour Cream Peach Kuchen Recipes

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:

• 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:

• Preheat oven to 425 degrees F.
• Mix the flour, salt and cold butter pcs. until crumbly.
• Add sour cream and blend until the mixture forms a ball.
• Gather the dough together and shape into a flat disc. Press dough onto bottom and sides of a 9 inch tart or sringform pan - evenly.
• Bake on the center rack of the oven for about 15-20 minutes, until lightly browned. Remove from oven and let it cool for about 15 minutes.
• Reduce oven temperature to 350 degrees F.
• For filling:.
• Combine egg yolks, sour cream, sugar flour and salt.
• Pour 1/2°C mixture over baked crust.
• Top with sliced peaches in concentric circles.
• Pour remaining custard mixture evenly over the peaches and smooth out.
• Bake at 350 degrees fro about 50 - 60 minutes or until the custard is set and top is lightly browned.
• Cool for about 10 minutes before removing sides of pan.
• Serve warm or at room temperature (refrigerate if not serving right away).

Steps:

• In a food processor pulse with metal blade butter into flour,baking powder,salt, and 4 tablespoons sugar, until cornmeal consistency.
• Put into 9x13 inch pan and pat lightly into pan, letting a little come up the sides.
• Arrange peaches close together in rows in the shell.
• Mix together cinnamon and sugar sprinkle over peaches.
• Bake in a 400 degree oven for 14 minutes until sugar melts into peaches.
• Meanwhile, beat egg yolks and sour cream together by hand.
• Spoon over the peaches and return to oven for 30 minutes longer until golden brown.