Peach Kuchen

I made this peach kuchen and it was delish.

German settlers brought the recipe for this tender coffee cake to the northern plains. The industrious pioneers changed up the tast by folding local fruits into the batter: apple, gooseberry, plum and even no-fruit cottage cheese. Here's a biscuitlike version with sumery peaches. Serve it warm for breakfast or with ice cream for dessert.

Peach Kuchen

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg or cinnamon

1/4 cup butter

1 egg, lightly beaten

1/2 cup milk

2 cups sliced fresh peaches or frozen unsweetened peach slices,thawed & well drained on paper towels

1/3 cup packed brown sugar

1 tablespoon light-color corn syrup

1 tablespoon butter

1 teaspoon lemon juice

vanilla or peach ice cream

1. Grease and flour 9-inch springform or 9x9x2 inch baking pan. In bowl, mix flour, sugar, baking powder, salt and nutmeg. using pastry blender, cut in 1/4 cup butter to resemble coarse crumbs; make well in center. In small bowl, mix egg and milk; add to flour mixture. Stir just until moistened (it will be lumpy)

2. spread into prepared pan. Halve any large peach slices. Arrange slices over batter. In sausepan, mix brown sugar, corn syrup, 1 tablespoon butter and juice. bring to boiling. Drizzle over peaches. Bake in 350 degree oven 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Serve with ice cream. Serves 9.

Try this recipe. I'm sure you will like it.