PEACH KUGEN CAKE

Topping: Mix until crumbly with a fork or pastry blender:
l/3 cup flour
l/3 cup oatmeal
l/4 cup brown sugar
2 tbaps. melted butter
l/8 tsp. nutmeg
2 tbaps. chopped pecans or walnuts – Set aside
Custard: Combine in a mixing bowl:
2 cups sour cream
l egg plus 2 egg yolks
l/2 cup sugar
l tsp. vanilla
l/8 tsp nutmeg – Set aside
Cake: Cream together in a mixing bowl:
l/2 cup soft butter and l/2 cup sugar
Add and blend well: l egg and l tsp. vanilla –
Combine in another bowl:
l-l/2 cup flour
l-l/2 tsp. baking powder
l/8 tsp. baking soda
l/8 tsp. nutmeg
Add flour mixture to egg mixture with:
l/2 cup sour cream and 2 tbsps. milk
Spread cake in one 9″ greased springform pan.
Spread evenly over cake: l-l/2 to 2 cups fresh sliced peaches
Pour custard over peaches
Sprinkle topping over custard.
Bake at 350 for 50-60 minutes. Turn off oven and leave cake in
oven 30 minutes. Serve warm with whipped cream.
Serves l0. Peter Christian’s Cook Book