German-Style Peach Kuchen

Another recipe from Better Homes and Gardens. You'll be seeing a lot of these, as we are going to try just about every recipe in this book. Today, we went for the German-Style Peach Kuchen.

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2	cups	peaches, peeled and sliced
1-1/2	cups	all-purpose flour
3/4	cup	granulated sugar
2	tsp	baking powder
1/4	tsp	ground nutmeg
1/4	cup	butter
1		egg, slightly beaten
1/2	cup	milk
1/3	cup	packed brown sugar
1	TBSP	light-colored corn syrup
1	TBSP	butter
1	tsp	lemon juice
1/4	tsp	ground nutmeg
Preheat oven to 350 F. Grease and flour 11-inch tart pan with removable bottom. Pat peaches dry with paper towels. Set aside. For crust: In medium bowl, combine flour, granulated sugar, baking powder, salt, and 1/4 tsp nutmeg. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In small bowl, combine egg and milk; add to crumb mixture. Stir just until moistened. Spread batter in prepared tart pan. Arrange peaches in single layer on top of batter. For topping: In small saucepan, combine brown sugar, corn syrup, 1 TBSP butter, lemon juice, and the other 1/4 tsp nutmeg. Bring to boiling. Quickly drizzle over peach slices. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove side of pan. Sprinkle kuchen with additional granulated sugar. Serve warm. Yield: 10 servings

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Food Guys says: I didn't like this when I took my first bite. The nutmeg sort of overwhelmed everything and was just about the only thing you could taste. But, it was a little bit sticky and a very nice texture, so I couldn't stop after one slice. I rank this one:

Food Gal says: The kuchen (German for cake per Food Guy) was interesting. It had a good texture, and the honey added a nice carmely texture when I ate it. Like food guy I thought the ntmeg overpowered it. I would vote for more peaches and less/no nutmeg. The texture was addicting though. I rate this dish: