Easy Peach Kuchen

Enjoy this easy-to-make nutty peach dessert. Perfect if you love German cuisine.

Kuchen, from German kitchens, is a fruit- or cheese-filled cake often served for breakfast, but it’s equally good served as a dessert. You can vary the Kuchen by using different flavors of yogurt each time you make it. Through the years, Washburn Crosby Company sponsored cooking schools in conjunction with women’s clubs and newspapers. Their home economists also provided cooking advice to home economics teachers and 4-H club leaders.

Ingredients

• 2 cups Gold Medal® all-purpose flour
• 1/4 teaspoon baking powder
• 1 cup granulated sugar
• 1/2 cup butter or margarine, melted
• 3 cups 1/2 inch slices fresh peaches or 1 (16 ounce) bag frozen (thawed and drained) peaches
• 1 teaspoon ground cinnamon
• 3 eggs
• 2 (6 ounce) containers vanilla yogurt (2/3 cup)
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions

1. Heat oven to 350 degrees F.
2. In large bowl, mix flour, baking powder and 2 tablespoons of the sugar.
3. Stir in butter until mixture is crumbly. On bottom and 1 1/2 inches up sides of an 8 inch square glass baking dish, pat mixture evenly.
4. Top with peaches.
5. In small bowl, mix remaining sugar and the cinnamon; sprinkle over peaches.
6. Bake for 15 minutes.
7. Meanwhile, in a medium bowl, beat eggs, yogurt and vanilla extract with wire whisk until smooth. Pour over top of partially baked kuchen.
8. Sprinkle pecans over yogurt mixture.
9. Bake 40 to 50 minutes longer or until knife inserted in center comes out clean.
10. Serve warm.

Nutrition

Per serving: Calories 420 (Calories from Fat 150), Total Fat 17g (Saturated Fat 6g, Trans Fat 1/2g), Cholesterol 100mg Sodium 125mg Total Carbohydrate 59g (Dietary Fiber 3g Sugars 34g), Protein 8g

% Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 10%; Iron 10%

Exchanges: 2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat

Carbohydrate Choices: 4

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens