Fresh Peach Kuchen

Methods/steps

Pour enough boiling water over peaches in large bowl to cover. Let stand one minute, then drain and plunge into cold water so fruit doesn't soften. With paring knife, pare peaches. Place in large bowl.

Preheat oven to 400. Sprinkle peaches with lemon juice to prevent darkening. Slice into bowl, toss to coat with lemon juice, set aside.
Sift flour onto wax paper with sugar, baking powder and salt.
In large mixing bowl, using fork, beat eggs with milk and lemon peel. Add flour mixture and melted butter, mixing with a fork until smooth, about one minute. Do not overmix. Butter a 9-inch spring form pan or a 9" round cake pan ( if using cake pan, kuchen must be served in pan). Turn batter into pan, spread evenly over bottom.

Combine sugar, cinnamon, mix well.
Drain peach slices, arrange on batter around edges of pan. Fill in center with 5 peach slices. Sprinkle evenly with sugar/cinnamon mixture. Bake 25 minutes. Remove kuchen from oven.
With a fork, beat egg yolk with cream. Pour over peaches as evenly as possible. Bake 10 minutes longer. Cool 10 minutes on wire rack.

To serve, remove from springform pan.