This makes 2-9 x 13 Kuchens.

If you want to just make one crust you can half the recipe. Or you can save the rest of the dough in the fridge it stays good for 4-5 days or you can freeze the dough.

2 Eggs, well beaten
1 / 4 cup (62 gr) Milk, warmed
1 pkg. (or 1 tablespoon 9 gr) dry Yeast
1 / 4 cup (60gr)warm Water
1 / 2 cup (100 gr)Butter (1 stick, melted but not hot)
1 / 4 cup (50 gr) Sugar
1 / 2 teaspoon (3 gr) Salt
grated lemon peel from 1 lemon
3 cup (360 gr) Flour, more if needed

Nectarine or PeachTopping
6 medium sized Nectarines or Peaches
1/3 Cup (67 gr) Sugar
1 teaspoon Vanilla Extract

Custard
1 beaten Egg
1 cup (230 gr) Cream or 1/2 cup Sour Cream with 1/2 up Milk
2 tablespoon (24) Sugar
1 teaspoon (15 gr) Vanilla Extract

Crumb Topping or Streusel
1/2 cup (75 gr) Flour
1/4 cup (50 gr) Sugar
1-2 teaspoons (10 gr) Cinnamon
3-6 tablespoons (28 gr) melted Butter
Streusel is a flexible garnish
Some like it drier, some like it
sweeter

Cinnamon Sugar:

1 tablespoon Sugar
1/8 teaspoon Cinnamon (dash)

irections:

1. 1. Pour lukewarm water, yeast, and sugar in mixing bowl.

2. Grate Lemon zest with a microplane or grater, hand grater or a vegetable peeler and dice fine.

3. Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.

4. Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface. You can either mix it in a bowl like I showed up above or you can mix it in a mixer.

5. Knead very lightly.
Let rise for about 1 hour; punch down and let rest for 10 minutes.
Meanwhile prepare the nectarines, Streusel and custard toppings.

Cover this and let it double in size.

Meanwhile prepare the fruit. filling and topping.

6.. Nectarine topping:

Prepare the 6 medium sized Nectarines.
I like to peel the nectarines.
To do this I cut a cross hatch in the nectarine with a paring knife all the way around.

Drop the nectarine in boiling water for a minute, this will loosen the skin.

With your paring knife peel off the skin.

The pit is stubborn sometimes to come out. If so cut a wedge off the nectarine,
and cut it off from the pit.
Repeat this step all the way around the pit. It goes fast.

Keep cutting wedges around the pit. It really goes pretty fast.
Toss the nectarines in a bowl with vanilla extract.

10.Bake for 10- 15 minutes at 375 degrees to set the crust. Remove from oven.
Let's top with the custard and the crumb topping.
If you want you can just add the crumb topping and bake it without the custard

Stagger the Nectarines in rows (or in random fashion if in a hurry) on top of dough.

11. Top first with the custard, let's put it together.

Let's make the custard topping:

Mix all ingredients for the custard in a metal bowl, pour over the peaches and top with the streusel.
If you like lots of custard like I do you may want to double this recipe.

. Mix all the ingredients for the Streusel in a stainless bowl
and work together till you have small pea size crumbs

12. Let's make the Streusel topping.
I dedided to go with 1 teaspoon cinnamon and 6 tablespoons melted butter.

13. Let's put it together and Bake it.

If you decided to go with the custard put that on first.

Then sprinkle crumbs and continue baking at 350° for 30 minutes longer.
the custard is set.

If you don't want custard sprinkle the Streusel on the nectarines and bake till nicely browned.

Cool and cut in squares and serve topped with whipped cream. Store in fridge, this cake
gets better after a day. It will keep for a week at least properly stored.