PEACHES AND CREAM KUCHEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Forrest Estate in Denton, Texas in 1992. 2 cups sifted flour 1/4 cup sugar 1/4 teaspoon baking powder 1 teaspoon salt 1/2 cup butter 1 can peach slices 1/2 cup sugar 1 teaspoon cinnamon 2 egg yolks 1 cup dairy sour cream Sift flour, sugar, baking powder and salt together in bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles fine crumbs. Transfer to lightly greased baking pan and press crumbs firmly against bottom and sides. Arrange well drained peach slices evenly over bottom. Stir 1/2 cup sugar and cinnamon together and sprinkle over fruit. Bake at 350 for 15 minutes. In a bowl beat egg yolks then blend in sour cream. Spoon over the partially baked kuchen and continue baking 20 minutes longer. Remove from oven and serve warm.