My mother was an excellent cook. She was especially proficient with baking. One recipe she passed on to us kids was for Apple Kuchen (or simply apple cake). I have seen many other various recipes for german apple kuchen, but none like my mom's. Once I moved to the Niagara region of Ontario, I discovered the excellence of locally grown fruit and modified the recipe to use fresh Ontario peaches.
The difference is in the topping. Most apple and peach kuchen recipes I have seen use a custard poured over the fruit. While this makes an excellent desert, it just isn't mom's. Her's used a sugar crumble topping over the fruit that browned up just nice and yummy.
So here it is:
2 c flour 1 c sugar 1 c butter/margarine, softened (use the stick kind, not the tub) 2 eggs 1 tbsp baking powder
Mix well and pat into 9x12" (or two 8x8") pans. Should be about 1/2" thick. Throw it in the fridge before continuing.
6(ish) peaches flour sugar 1 tsp lemon juice
Peel, pit and slice the peaches (like for pie) and toss with some flour and sugar and lemon juice. The amount will depend on the juiciness and tartness of the peaches, for this batch I used about 2 tbsp flour and 1 tbsp sugar as the peaches were very ripe and quite sweet.
Spread on the base, enough to make a single layer of slices. Put it back in the fridge.
1/2 c flour 1/2 c sugar 1/4c butter/margarine, softened (again, use the stick stuff, not the tub)
Mix my hand, gently. It will be dry. Put it in the fridge to harden (about 1/2 hour) while pre-heating the oven to 325 for a glass pan and 350 for a metal pan. Remove from the fridge and crumble it by hand over the peach mixture in the pan. Extra can be frozen forever so I usually make a double batch and freeze half for the next time.
Bake for ~45 min for a 9x12" pan or ~35 min for the 8x8" on the middle to top rack of the oven, or as my Mom would say "bake until done". When the top is browning it is probably perfect.