- 1 cup butter, softened
- 1 cup plus 3 tablespoons sugar, divided
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup chopped crystallized ginger
- 4 to 5 medium peaches, sliced
- 1/2 teaspoon ground cinnamon
- In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Fold in ginger.
- Transfer to a greased 13×9-in. baking dish. Arrange peaches over batter. Combine cinnamon and remaining sugar; sprinkle over top.
- Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.
Test Kitchen tips
- The texture of this kuchen is more coarse than cake, but it’s still tender.
- A hint of ginger complements the cinnamon and peach flavors. If you can’t find the crystallized ginger (in some stores, it’s only available during the holidays), you can make your own or just add a dash of ground ginger.
1 piece: 273 calories, 14g fat (8g saturated fat), 89mg cholesterol, 318mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 4g protein.