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1
Pour enough boiling water over peaches in large bowl to cover.
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2
Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
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3
With paring knife, pare peaches; place in a large bowl.
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4
Preheat oven to 400u00b0F.
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5
Sprinkle peaches with lemon juice to prevent darkening.
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6
Slice into the bowl; toss to coat with lemon juice; set aside.
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7
Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
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8
In large mixing bowl, using fork, beat eggs with milk and lemon peel.
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9
Add flour mixture and melted butter, mixing with fork until smooth-1 minute.
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10
Do not over-mix.
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11
Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
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12
(If cake pan is used, kuchen must be served from pan.).
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13
Turn batter into pan; spread evenly over bottom.
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14
(At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
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15
Combine sugar and cinnamon; mix well.
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16
DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
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17
Sprinkle evenly with sugar-cinnamon mixture.
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18
Bake 25 minutes.
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19
Remove kuchen from oven.
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20
With a fork, beat egg yolk with cream.
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21
Pour over peaches.
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22
Bake 10 minutes longer.
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23
Cool 10 minutes on wire rack.
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24
To serve, remove side of springform pan.
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25
Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
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26
McCalls Cooking School.
