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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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Ingredients:

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.
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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!)

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Meanwhile prepare Nectarines and custard toppings.

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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.

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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.

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

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Let's make the custard topping.

Custard
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.

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More Recipes and Links


Plum Kuchen Pizza

Apfelkuchen
(Apple Kuchen)


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Last updated July 7, 2011