1. Pour lukewarm water, yeast, and sugar in mixing bowl.
Grate Lemon zest with a microplane, hand grater or a vegetable peeler and dice fine.
2. Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.
3. 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.
4. Knead very lightly. 5. Let rise for about 1 hour; punch down and let rest for 10 minutes. Meanwhile prepare apple and custard toppings.
6. Spread dough in 2 well-greased 9-inch round or square cake pans, pushing it up on the sides as for pie crusts. Stagger the apples in rows(or in random fashion if in a hurry) on top of dough.
Sprinkle with cinnamon and sugar. Let the dough rise for 30 minutes.
Nectarine topping
6 medium sized Nectarines
1/3 C. vanilla sugar
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. |
With your paring knife peel off the skin. |
The pit is stubborn sometimes to come out. If so cut a wedge off the nectarine like so. |
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Keep cutting wedges around the pit. It really goes pretty fast. |
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After the dough has raised I divide it into 2 9 by 13 inch baking dishes and
let it rise a second time. I pre bake the crust for 10 minutes. It gets a better raise this way.
If you pack it with the fruit and the custard to begin with and bake it the crust hardly raises at all.
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Stagger the Nectarines in rows(or in random fashion if in a hurry) on top of dough.
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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.
Top first with the custard.
Then sprinkle crumbs and continue baking at 350° for 30 minutes longer.
the custard is set and the apples are completely cooked.
Let's make the custard topping.
Custard
1 beaten egg
1 cup cream or 1 / 2 cup sour cream with 1 / 2 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract
Streusel (Crumb) Topping
1 / 2 cup bread crumbs
1 tablespoon cinnamon
2 tablespoons melted butter
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Mix all the ingredients for the Streusel in a stainless bowl and work together till you have small pea size crumbs. |
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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.
Then sprinkle crumbs and continue baking at 350° for 30 minutes longer.
the custard is set.
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.
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. |
