Teig: 125 ml Butter, geschmolzen 250 gr Mehl 125 gr Zucker 2 TL Backpulver ¼ TL Salz 175 ml Milch 1 Ei Füllung: 1 große Dose Pfirsiche, geschnitten oder 4 Tassen Frisch geschnitten 125 gr Zucker 1 TL Zimt ½ TL Muskat |
| 1. Melt butter in a 20cm×20cm baking
pan. 2. In a medium bowl, mix flour sugar, baking powder and salt. Stir in milk and beaten egg; mix until blended. 3. Pour batter evenly over melted butter in baking pan; set aside. 4. In a bowl, combine peaches, sugar, cinnamon an nutmeg. Spread evenly over batter in pan. DO NOT STIR! Bake at 175° C for 35 to 45 minutes or until batter rises to top and is golden brown. Serve warm in bowls with or without vanilla ice cream as topping. Tip: Kirsch-Auflauf: 1 große Dose Kirsche ohne Kerne stat Pfirsiche |