Peach Kuchen

By Tessie2



Shortbread Crust:

2 cups whole wheat pastry flour
1/4 cup unbleached cane sugar
1/2 teaspoon salt
1/4 teaspoon non-aluminum baking powder
1/2 cup corn oil or canola oil
Peach Filling:
9 peach halves (peeled fresh, or canned peach halves, drained)
2 Tablespoons unbleached cane sugar
1 teaspoon ground cinnamon

Golden Cream Topping:
1 cup Tofu Sour Cream (see IVU recipes)
2 Tablespoons pure maple syrup
1/8 teaspoon turmeric

1) Preheat the oven to 350 degrees.
2) For the crust, place the flour, 1/4 cup sugar, salt, and baking powder in a large mixing bowl, and stir them together.

Cut the oil into the flour mixture using a pastry blender or fork until the mixture is crumbly.
Pat an even layer of this mixture over the bottom and halfway up the sides of an 8-inch x 8-inch x 2-inch glass baking dish.

3) Place the peach halves in three rows of three, cut side down, over the pastry.
Combine the remaining 2 tablespoons sugar and cinnamon, and sprinkle this mixture over the peaches.

4) Place the kuchen in the oven on the center rack, and bake it for 15 minutes.

5) meanwhile, place the Tofu Sour Cream, maple syrup, and turmeric in a small mixing bowl, and stir them together until they are well combined.
After the kuchen has baked for 15 minutes, remove it from the oven, and spoon this mixture evenly over the top of the peaches.
Return the kuchen to the oven to continue baking for 30 minutes longer.
Serve warm or cold.