Peach-Custard Kuchen

An old-fashioned, comforting dessert

1 cup flour
2 T. sugar
1/4 t. salt
1/8 t. baking powder
1/4 cup butter, softened
1 1/2 cups sliced peaches, about 2 medium. (I used a 16oz. can of sliced peaches, drained well)
1/4 cup plus 2 T. sugar
1 t. cinnamon
2 egg yolks
1 cup whipping cream (I used 1/2 and 1/2)


Heat oven to 400 degrees. Mix the flour, sugar, salt and baking powder together with a fork. Cut in butter until mixture is crumbly. Pat mixture firmly in bottom and halfway up sides of ungreased square pan. (8x8x2)

Lay drained peaches in a single layer on top of prepared crust. Mix remaining 1/4 cup plus 2 T. sugar with cinnamon; sprinkle evenly over peaches. Bake 15 minutes.

Mix egg yolks and cream; pour over peaches. Bake until custard is set and edges are light brown, 25-30 minutes. Serve warm with whipped cream.
9 servings.