My husband and I just returned from Topsail Island. One of our favorite places to go is Sugar Island Bakery. They have beautiful pastries and adorable local crafty gifts and jelwery.   

This bakery makes fresh goodies daily. One of the pastries that has intrigued me the last few years is a Kuchen. The baker had a blueberry kuchen in the shop showcase when we went on Friday. 

On our way home from Topsail we always stop at Mountain Man Orchard and pick up 2 bushels of freshly picked Virgina grown peaches. 

Funny story my husband and I found this gem of a farmer’s market, Mountain Man Orchard, when we got lost about 4 years ago. At the time he was not happy we got lost but now we cherish the moment. This pit stop is now an anticipated tradition to stop at the market our way home from the beach. The destination is actually halfway from Topsail to our home. 

Every year we buy more and more goodies. This year they even had muscadine grapes! A new found love! They also have my sisters favorite honey.

 

This recipe yields 8-10 servings

Ingredients:

1-1/2 cups whole wheat pastry flour

1/2 cup raw sugar

2 teaspoon baking powder

1/2 teaspoon kosher salt

1/8 teaspoon ground cardamom 

4 TB cold unsalted butter, cut into small pieces

1/2 cup fat free half and half

1 egg

1 3/4 cup sliced fresh peaches 

For the Custard Cream topping 

1/2 cup fat free half and half

1/2 cup plain nonfat Greek Yogurt

2 teaspoon whole wheat pastry flour

1/3 cup raw sugar

1 egg

1 teaspoon vanilla extract

pinch kosher salt

Necessary tools:

9″ Springform pan

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Spray a 9″ springform pan with cooking spray, set aside. 
2. Combine flour, sugar, baking powder, salt, cardamon in a mixing bowl and stir well with a whisk.
3. Cut the cold butter into the flour to incorporate to blend well until it becomes a sandlike texture. 

4. In a small mixing bowl, whisk fat free half and half and egg.  Pour the liquid mixture over the flour mixture. Mix with a fork just until it becomes wet. Spread the batter on the bottom of the pan greased springform pan.

5. Arrange the peach slices on top. Bake in the oven for 15 minutes at 400 degrees.

6. While the bottom part of the dish bake, make the custard topping. In a small mixing bowl, combine 1/4 cup of half & half with flour and whisk together to remove flour particles. Add the rest of the half and half, sugar, Greek yogurt, egg, vanilla, and salt. Whisk well to thoroughly mix.

7. Take the cake out of the oven and pour the custard mixture on top. Place the cake back in the oven and reduce the heat to 350˚F. Continue to bake for 35-40 minutes.

8. When the cake edges are deep golden and starting to separate from the pan, the cake is done. Remove from oven.  Cool in the pan for 15 minutes on wire rack, then remove it from the pan and let it cool completely.