Welcome home! Winter is here and Christmas is quickly approaching! Join me in my quest to share my love of the lost art of cooking and preserving food history, posting recipes gleaned from years of teaching and experimenting on family and friends. My sense of humor may be a bit skewed, but no one should fear the kitchen! Take up your spatulas and frying pans! En gard! Bitte, all are welcome at my table.
Monday, December 5, 2011
Here's another Winnipeg favorite, although I never have figured out why it's called "kuchen" (cookies) and not a torte! This is a traditional German and Mennonite dish usually made from fresh peaches, although you may use canned in a pinch. I have made it using any variety of fruit from apples to peaches to red plums or pears. All are delicious and all make everyday summer desserts or treats for the holiday season. Good with heavy cream, whipping cream or vanilla ice cream.
Peach Kuchen (a variation of Apfel or Apple Kuchen)
Photo from tasteofhome.com
1/2 cup margarine
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (29 ounce) can sliced peaches, drained or (preferably) fresh peaches
3 tablespoons white sugar
1 teaspoon ground cinnamon
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
2.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture.
3. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
Bake in the preheated oven for 35 to 40 minutes, or until golden brown.