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This recipe for SOUR CREAM PEACH KUCHEN, by , is from The Roberts Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Congemi
Added: Monday, November 17, 2008


3 cups flour
1 1/4 cups sugar, divided
1/2 tsp. baking powder
1/4 tsp. salt
1 cup cold butter (margarine)
2 cans (29 ounces each) sliced peaches, drained or 13 small fresh peaches peeled, sliced
1 tsp. cinnamon

4 egg yolks
2 cups (16 ounces) sour cream
3 tbsp. sugar
1/4 tsp. cinnamon

Preheat oven to 400.
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt.
Slice butter in about 6 slices and add to dry ingredients.
Mix with hands until mixture resembles coarse crumbs.
Press onto bottom and sides of a greased 9x13 cake pan.
Arrange peaches over crust and spread out evenly.
Combine cinnamon and remaining sugar, sprinkle over peaches.
Bake for 15 min.
Meanwhile, for the topping, in a bowl, combine egg yolks and sour cream. Spread this over the peaches after they have baked for the 15 min.
Combine the 3 tbsp. sugar with the cinnamon and sprinkle this over the peaches.
Return to oven and bake an additional 30-35 min. or until golden brown.
Store leftovers in the refrigerator.

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