SOUR CREAM PEACH KUCHEN

3 cups all-purpose flour
1 1/4 cups sugar, divided use
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter or margarine
2 cans (29 ounces each) sliced peaches, drained (OR 13 small fresh peaches, peeled and sliced)
1 teaspoon ground cinnamon
FOR THE TOPPING:
4 egg yolks
2 cups sour cream
2 tablespoons sugar
1/4 tablespoon ground cinnamon

Preheat oven to 400 degrees F. Grease a 13x9-inch baking dish.

In a bowl, combine the flour, 1/4 cup sugar, baking power and salt. Cut in butter until mixture resembles coarse crumbs. Press onto bottom and 1-inch up sides of prepared baking dish.

Arrange peaches over crust. Combine cinnamon and remaining sugar. Sprinkle over peaches.

Bake at 400 degrees for 15 minutes.

TO PREPARE THE TOPPING:
Meanwhile, in a bowl, combine egg yolks and sour cream. Spread evenly over peaches.

Combine sugar and cinnamon. Sprinkle over top.

Bake 30-35 minutes longer or until golden.

Serve warm or cold. Store leftovers in the refrigerator.

Servings: 12
Source: Taste of Home