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Nectarine Kuchen
(or Peach)

with Custard and Streusel Topping

This is a wonderful way to bring in the Fall. If you get a bushel of nectarines or peaches make some extra it freezes very well!

Basic Kuchen recipe from our book
Recipes from a German Grandma

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Basic Coffee Cake Dough

2 eggs, well beaten
1 / 4 cup milk, warmed
1 pkg. (or 1 tablespoon) dry yeast
1 / 4 cup warm water
1 / 2 cup butter (1 stick, melted but not hot)
1 / 4cupsugar
1 / 2 teaspoon salt
1 tsp. grated lemon peel
3 cup flour, more if needed

This amount of dough will make 2 kuchen's
in a 9 by 13 inch glass baking dish.

printer friendly

1. Pour lukewarm water, yeast, and sugar in mixing bowl.

Let the yeast start to foam in the bowl.


Add the melted butter,salt, milk and yeast mixture. to the flour.

Add the lemon zest and the egg.

Mix well till batter a loose dough is formed
You can also do this in a mixer.

This dough holds together but is not as firm as bread dough.

Cover with a towel and let raise for about an hour. I will warm an oven and keep it in there. (Don't get the oven too hot!)


Meanwhile prepare Nectarines and custard toppings.


Nectarine topping
6 medium sized apples
1/3 C. vanilla sugar
2 teaspoons cinnamon

I like to peel the nectarines. To do this I cut a cross hatch in the nectarine with a paring knife
all the way around.

Drop the nectarine in boiling water for a minute.

With your paring knife peel off the skin.

The pit is stubborn sometimes to come out. If so cut a wedge off the nectarine like so.

Keep cutting wedges around the pit. It really goes pretty fast.


After the dough has raised I divide it into 2 9 by 13 inch baking dishes and
let it rise a second time. I pre bake the crust for 10 minutes. It gets a better raise this way.
If you pack it with the fruit and the custard to begin with and bake it the crust hardly raises at all.


Stagger the Nectarines in rows(or in random fashion if in a hurry) on top of dough.



Let's make the custard topping.

1 beaten egg
1 cup cream or 1 / 2 cup sour cream with 1 / 2 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract

Streusel (Crumb) Topping
1 / 2 cup bread crumbs
1 tablespoon cinnamon
2 tablespoons melted butter

Mix all the ingredients for the Streusel in a stainless bowl and work together till you have small pea size crumbs.

Mix all ingredients for the custard in a metal bowl, pour over the peaches and top with the streusel.
If you like lots of custard like I do you may want to double this recipe.

Then sprinkle crumbs and continue baking at 350° for 30 minutes longer.
the custard is set.

Cool and cut in squares and serve topped with whipped cream. Store in fridge, this cake
gets better after a day. It will keep for a week at least properly stored.


More Recipes and Links

Plum Kuchen Pizza

(Apple Kuchen)

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Last updated July 7, 2011