1. Pour enough boiling water over peaches in large bowl to cover. 2. Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit. 3. With paring knife, pare peaches; place in a large bowl. 4. Preheat oven to 400°F. 5. Sprinkle peaches with lemon juice to prevent darkening. 6. Slice into the bowl; toss to coat with lemon juice; set aside. 7. Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt. 8. In large mixing bowl, using fork, beat eggs with milk and lemon peel. 9. Add flour mixture and melted butter, mixing with fork until smooth1 minute. 10. Do not over-mix. 11. Butter a 9-inch Springform pan, or 9-inch round layer-cake pan. 12. (If cake pan is used, kuchen must be served from pan.). 13. Turn batter into pan; spread evenly over bottom. 14. (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.). 15. Combine sugar and cinnamon; mix well. 16. DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices. 17. Sprinkle evenly with sugar-cinnamon mixture. 18. Bake 25 minutes. 19. Remove kuchen from oven. 20. With a fork, beat egg yolk with cream. 21. Pour over peaches. 22. Bake 10 minutes longer. 23. Cool 10 minutes on wire rack. 24. To serve, remove side of springform pan. 25. Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream. 26. Makes 8 to 10 servings. 27. McCalls Cooking School. ---------------------------------------------------------------------------
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