Instructions:

Sour Cream Peach Kuchen

3 cups all-purpose flour
1 1/4 cups granulated sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter or margarine
2 (29 ounce) cans sliced peaches,
    drained or 13 small fresh peaches,
    peeled and sliced
1 teaspoon ground cinnamon

Topping
4 egg yolks
2 cups (16 ounces) sour cream
2 to 3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

In a bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and line up the sides of a greased 13 x 9 x 2-inch baking dish. Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400 degrees F for 15 minutes.

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.

Yield: 12 servings.