This Peach Kuchen is a special treat with a delicious Custard Cream and beautiful edible flowers.
Makes 1 (9-inch) cake
- 1½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons
- baking powder
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- ¼ cup butter, softened
- ½ cup whole milk
- 1 large egg
- 3 cups peeled, ½-inch-thick peach slices
- Custard Cream:
- 1 cup heavy whipping cream
- 2 teaspoons all-purpose flour
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch salt
- Garnish: edible flowers
- Preheat oven to 400°. Line bottom of a 9-inch springform pan with parchment paper, and spray with baking spray with flour.
- For cake: Combine flour, sugar, baking powder, salt, and nutmeg in a mixing bowl, and stir well with a whisk.
- In a heavy-duty mixing bowl, beat butter with a mixer at medium speed until creamy. Add flour mixture, and beat 1 minute more. Add milk and egg, and beat until well blended. Spread mixture into bottom of pan. Top with peaches. Bake for 15 minutes.
- For custard cream: In a medium bowl, whisk cream and flour until smooth. Add sugar, egg, vanilla extract, and salt, whisking until smooth.
- Remove cake from oven, and pour custard cream on top.
- Return cake to oven, and reduce temperature to 350°. Bake, covering loosely with foil after 30 minutes to prevent overbrowning. Continue baking until cake top is puffed and edges are deep golden and starting to separate from pan, 5 to 10 minutes more. Let cool in pan for 15 minutes; remove from pan and let cool completely. Garnish with flowers, if desired.
For more recipes featuring peaches, see “Peaches Sublime” on page 85 of the July/August 2017 issue of Victoria.