Cherry Peach Kuchen

  1. Heat oven to 375F.
  2. Lightly grease and flour 11-inch tart pan with removable bottom; set aside.
  3. Combine 1/3 cup flour and 3 tablespoons sugar in bowl; cut in 2 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs.
  4. Stir in pecans.
  5. Set aside.
  6. Combine 1 1/2 cups flour, 3/4 cup sugar, baking powder and salt in another bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
  7. Add milk, egg and almond flavoring; stir just until moistened.
  8. Spread batter into prepared pan.
  9. Arrange cherries and peaches over dough; sprinkle with topping.
  10. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  11. Cool slightly.
  12. Serve warm with whipped cream, if desired.
  13. *Substitute 1 (16 1/2-ounce) can dark sweet cherries, drained.
  14. **Substitute 1 (15-ounce) can sliced peaches, drained.
  15. Variation: Substitute lightly greased and floured 9-inch round cake pan for springform pan.
  16. Bake 40-45 minutes.

flour, sugar, cold, pecans, flour, sugar, baking powder, salt, cold, milk, egg, almond flavoring, sweet cherries, peach slices, cream

Taken from www.landolakes.com/recipe/3177/cherry-peach-kuchen (may not work)

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