Peach Cream Kuchen

     My good friend Aleta sent me this recipe for German Peach Cream Kuchen, it's one of those recipes that is not only easy to make but will knock the socks off of your friends and family.  You start out by making the crust, it resembles a biscuit dough in that you cut in the butter.  Once the butter is well incorporated you just press it into the bottom and slightly up the sides of your dutch oven, no rolling required.  Arrange the peaches on top of the crust then sprinkle with sugar and cinnamon.  Bake it for 15 minutes in a 10 inch oven with 10 coals in a ring around the bottom and 26 on the lid.  Once the peaches have started to brown spoon on the sour cream topping and continue baking until golden brown.  Let it cool in your oven for 30 minutes then, using the parchment paper, carefully lift it out of your oven and slide onto a plate.  The warm sour cream melds with the caramelized peaches and buttery cookie crust, top off your Oktoberfest celebration with this dreamy German dessert.

Peach Cream Kuchen
2 cups sifted flour
1/4 cup sugar
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chilled butter or margarine, cut into small pieces.
28 ounces of canned peach slices, well drained
1/2 cup sugar
1 teaspoon cinnamon
2 egg yolks
1 cup dairy sour cream

     Lightly oil or spray a 10 inch dutch oven; line with parchment paper.
     Sift the flour, 1/4 cup sugar, baking powder and salt together into a bowl.
     Cut in the butter with a pastry blender or 2 knives until the mixture resembles fine crumbs.
     Transfer to the prepared dutch oven and press crumbs firmly against the bottom and sides.
     Arrange the well-drained peach slices evenly over the bottom.
     Stir 1/2 cup of sugar and cinnamon together and sprinkle over the fruit.
     Bake at 400 degrees for 15 minutes.
     Beat the egg yolks, blend in the sour cream.
     Spoon over the partially baked kuchen and continue baking for 20 minutes or until golden brown.
     Let cool in dutch oven for 30 minutes before removing.
     Serve warm or thoroughly chilled. 

Press crumb mixture into bottom and slightly up sides of dutch oven

Add peaches and sprinkle with sugar and cinnamon

Bake for 15 minutes at 400 degrees

Spoon on sour cream topping

Bake for 20-25 minutes more

Creamy, sweet layers atop a buttery crust