Peach Kuchen

It’s really easy and actually fairly low-fat (if you leave off the whipped cream!). You can use almost any kind of fruit you like, fresh or canned – the amount will depend on the size of your pan. I’ve used peaches with great success and I’m sure apricots would also be lovely. I fiddled a bit with the streusel recipe and added a bit more butter along with some flour until I got a consistency I liked. The glaze is optional. I prefer a thinner cake so I made mine in a 10-in flan pan.

Peach Kuchen

1/4 cup butter or margarine
3/4 cup granulated sugar (I also used Splenda)
2 eggs, separated (I used 1/2 cup egg whites)
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 cup milk (fat free)
2 cans (each 14 oz/398 ml) peaches, drained, or 2 cups fresh sliced peaches

Streusel Topping:
1/2 cup packed brown sugar (Splenda Brown Sugar)
1 Tbsp soft butter or margarine
1 tsp cinnamon

Glaze:
1/4 cup icing (confectioner’s) sugar
1 tsp milk
1/4 tsp vanilla

Grease 9-in/2.5 L square cake pan. (or use greased 9 or 10 in. springform or flan pan with removable bottom).

In large bowl, cream together butter, sugar and egg yolks until fluffy. Combine flour and baking powder; beat into egg mixture alternately with milk. In separate bowl, beat eggs whites until stiff but not dry; fold into batter. Turn into prepared pan. Pit peaches and arrange over top.

Streusel topping: In small bowl, combine brown sugar, butter and cinnamon; mix well and sprinkle over fruit.

Bake in 350°F (180°C) oven for 45 to 55 mins (depending on size of pan used)or until top is golden and toothpick inserted into cake comes out clean.

Glaze: Combine icing sugar, milk and vanilla; mix well. Drizzle over cooled cake.