A week of gloomy weather in Boston means it’s time for a sunny recipe. This peach-almond kuchen does double duty for Mother’s Day because my mother clipped it from the Richmond Times-Dispatch long ago, hoping to find time to make it. She never did, but I don’t mind being the first one to try it. It’s a way to extend the celebration of her major birthday last month. Fresh peaches are still a month or two away from the market, so I used drained, canned peaches for a colorful, if slightly soggy, bottom layer. The topping stayed crunchy and needed no enhancement a snack on these chilly, rain-soaked spring afternoons.
Peach-Almond Kuchen (1980s)
1/2 cup flour
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons margarine or butter
1/4 cup toasted sliced almonds
1 1/4 pound medium peaches, peeled and sliced (4 cups)
[I used 2 (15 ounce each) cans, drained]
8 ounces peach yogurt
3 ounces cream cheese, softened
1/4 cup flour
1/4 cup sugar
- Preheat the oven to 375 degrees.
- For the crumb topping, stir together the 1/2 cup flour, brown sugar and cinnamon. Cut in the margarine or butter until the mixture resembles fine crumbs. Stir in the almonds. Set aside.
- Spoon the peaches into an ungreased 10-by-6-by-2-inch baking dish [since this is an odd size, I used an 8-by-8-inch pan].
- In a medium mixing bowl, beat the yogurt and cream cheese with an electric mixer or a rotary beater. Add the eggs, sugar and 1/4 cup flour, beating until smooth.
- Pour the cream cheese mixture over the fruit in the dish. Sprinkle the crumb topping over the top. Bake until the filling is set, about 30 minutes. Serve warm, cut into squares.