Peach Pecan Kuchen

Dear Readers~PEACH PECAN KUCHEN  is today’s recipe.
I love peaches.  However nice, juicy fresh peaches are not available where I live in November.  Lucky for me, canned or frozen peaches can be substituted in this coffee cake recipe.  Yay!
So, no matter where you live you can enjoy this cake!   The recipe is from this author’s site:
The Cake Mix Doctor, but I could not find the recipe on her site.  Click on her link, enjoy the good recipes on her blog and I’ll write the recipe out below.

Peach Pecan Kuchen
Ingredients:
Softened butter for greasing 9×13″ pan.
1 pkg. 18.25 oz. plain yellow cake mix
1 cup sour cream
10 Tablespoons butter, melted (1 ¼ sticks)
1 large egg
3 cups ripe, fresh peaches, peeled, pitted, and sliced ¼” thick, or 4 large peaches
**Note: frozen or canned peaches may be used. Drain well, pat dry, slice thinly.  If using frozen peaches, use the reg. 1/2 cup sugar.  If using canned peaches, only use 1/4 cup sugar.
__________________________________________________________________

1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans

Recipe:
1. Rack in center of oven, temp @350 degrees.
Lightly grease pan with softened butter.
2. Put cake mix, sour cream, 4 tablespoons melted butter, and egg in a large mixing bowl.
Blend with an electric mixer on low, just until mixture forms a thick dough, 1 minute.
Using fingertips, press dough evenly over the bottom of the pan, so that it reaches all sides.
Bake for 10 mins.  (Note: my dough was sticky. I sprinkled a little flour over the dough so I could press it into the pan easily)
3. Mix sugar & cinnamon in a small bowl.  Remove pan from oven, but leave oven on.
4. Arrange the peach slices in rows on top of the warm cake.  Sprinkle the sugar mixture over the peaches, then drizzle the remaining 6 Tablespoons butter over all.  Finally, sprinkle the pecans over the top of the cake.
5. Return the cake to the oven and continue baking for 30-32 more minutes.  The cake should look golden brown and when a toothpick is inserted in the center, it should come out clean.  Place on a wire rack for 20 mins.  The cake is best when warm, according to the
recipe….but we like it at any temperature!

**Storing: Covered with plastic wrap on the counter- up to 3 days.
In the refrigerator-up to one week.  Wrapped in foil in the freezer-up to 6 mos.
Reheat: in a preheated 300 degree oven until warmed through.

Enjoy your Wednesday evening everyone!  Thanks for stopping by!
Thank you to Anne Byrn, author of The Cake Mix Doctor.

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