Cast Iron: Peach Kuchen in 12" Dutch Oven

Cast Iron:  Peach Kuchen in a 12" Dutch Oven

You might ask:  "What the heck is Kuchen?"   The German origin word means "cake"  I have tried several versions.  It can be a raised yeast dough or traditional cake form...  I chose the cake form today.. very much like a fruity coffee cake.  I mean, it's cinnamon and peaches... can't go wrong there!!!  

My husband's family has deep German roots, with some members coming to America in the 1700's.  The family name was Americanized but they do love their desserts!! 

Peach Kuchen

Dough:

1/2 c. Sugar

2 c. Flour

3 tsp. Baking Powder

1/2 tsp. salt

2 TBS Shortening or Lard

Mix with a fork until all the ingredients are incorporated.

To this add 1 egg, plus enough milk to equal 1c.... whipped.

I pressed the dough into the bottom of a 12" Dutch oven, making a well by pushing the edges of the dough up the side of the oven.  Any fruit will work, preferably fresh, but these were canned peaches as I didn't have any fresh on hand.  After the fruit is placed in the well add the following:

Topping:  Whisk 1 c. Sugar, 3 heaping TBS of flour, 1 tsp of cinnamon...  top the fruit and to the top of that add 4 TBS of cold butter thinly sliced around the topping.  Bake at 375 for 35-40 minutes until nicely brown and the topping is bubbling. 

Cool slightly and serve with your favorite brand of vanilla ice cream.  I love Tillamook Vanilla Bean Ice Cream.  Or you can use cream or whipped cream...  Whatever floats your boat!