Peach Pound Cake
1 cup butter, softened
2 cups granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
3 cups diced peaches (fresh or frozen that have been thawed and drained)
Preheat oven to 350F. Grease and flour a 10 inch fluted tube pan. Cream together butter and
granulated sugar in a large bowl.
When light and fluffy, add eggs one at a time, beating after each addition.
Stir in almond and vanilla extracts. In a separate bowl, combine flour, baking soda and salt.
Add flour mixture alternately with sour cream to creamed butter mixture.
Fold in peaches. Do not over stir. Spoon onto pan.
Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
Cool 15 minutes before inverting onto a plate.
Dust with confectioners’ sugar.
Peach Crumb Pie
2 1/2 tablespoons tapioca
3/4 cup sugar
1/4 teaspoon salt
4 to 5 cups sliced fresh peaches
1 tablespoon lemon juice.
Let stand 5 minutes. Spoon into unbaked 9 or 10 inch pie shell. Sprinkle with topping.
1/3 cup packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
2 1/2 tablespoons soft butter with fork to size of peas .
Bake 15 min at 425 then 375 for 20 to 25 minutes
2 cups sifted flour (2-1/2)
12 peach halves
1/4 tsp. baking powder (+1/8)
1 tsp cinnamon (+1/2)
1/2 tsp salt (1 tsp)
2 egg yolks (3)
1 cup sugar
1 cup heavy or sour cream (+1/4)
1/2 cup butter (+1/4)
Start oven at 400F and use an 8″ square pan. Sift flour, baking powder, salt and 2 Tbsp. sugar together in mixing bowl. Cut in butter with 2 knives or a pastry blender until mixture is coarse. Put an even layer of this crumbly pastry over bottom and halfway up the sides of baking pan. Use your hands and press firmly until it holds. Skin fresh peaches and cut in half. Arrange peaches over bottom pastry neatly and sprinkle with a mixture of remaining sugar and cinnamon.
Bake 15 minutes, then pour a mixture of slightly beaten egg yolks and heavy or sour cream over the top. Bake 15 minutes longer. Serve warm or cold. Makes 6 servings.
I don’t increase the sugar and I use a 13 x 9 inch pan for the kuchen and have increased the recipe to the amounts in parentheses. I also don’t use peach halves but cut the peach in half and then in 1/3 if peach is large or if peach is small and place them in rows. I also use 1 cup of heavy cream and add some half and half to make up the increased amount.
Start with the following ingredients:
4 Cups of chopped peaches
1/4 cup of lemon juice
7 1/2 cups of sugar
1 package of Certo
Measure sugar into separate bowl
Stir sugar into fruit
Add 1/2 teaspoon butter (to prevent foaming during cooking)
Bring mixture to full rolling boil (one that does not stop when stirred on high heat)
Stirring constantly, open Certo and quickly stir into the fruit
Return to full rolling boil and boil exactly 1 minute, stirring constantly
Remove from heat and skim off any foam.
Immediately fill jars and seal (jars need to be preheated to approximately 200 degrees before filling them)
Wipe lip of jar so it is clean before sealing
Invert jars for 5 minutes and then turn upright