Peach Kuchen (German Peach Cake)
Peach Kuchen is a delectable German peach cake made with either fresh or canned peaches. Simple custard cream and cake batter is baked all together creating a moist and delicious cake. Perfect dessert for a dinner party!
“This has become one of our favorite recipes and is baked at least every other week in our home.”
– BRITTA
I have been posting spicy recipes for the past couple of weeks and thought I need something to sweeten things up. Here is a delicious Peach Kuchen, the German peach cake made with canned peaches.
Kuchen is quite an interesting dessert, not to mention how delicious it is. It is like a sort of pie but with tender cake-like crumbs.
Plus, the cake has a delicious and moist custard cream mingled in a layer of cake. If you taste it, you will fall for it immediately.
Fresh peaches would make the most delicious Kuchen for this recipe, but I can’t even ask for fresh peaches in the chilly winter in Buenos Aires right now. Here comes canned peaches to the rescue. Besides, they were on sale. Perfect!
I recommend a springform pan to accomplish the drop-dead gorgeous Kuchen presentation, but it is not mandatory. I am not including the tutorial instructions for this recipe this time, because it is very simple to follow from my printable recipe.
However, with my video below on apricot Kuchen (using fresh apricots), you will be able to see how I made this wonderful German dessert.
Watch How To Make German Kuchen
Whether you use fresh peaches or canned peaches, you will end up with a delectable dessert on your plate. If you have never made Kuchen before, give this a shot!
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Peach Kuchen (German Peach Cake)
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp mace , or nutmeg
- 1/4 cup cold butter, cut into small pieces
- 1/2 cup whole milk
- 1 egg
- 1 large can (850g) peach halves, drained and sliced into 1/2-inch thick, or use 3-4 fresh peaches
For custard cream
- 1 cup heavy cream
- 2 tsp flour
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- pinch salt
Equipment
Instructions
- Preheat the oven to 400˚F. Grease a 9-inch springform pan and set aside.
- Combine flour, sugar, baking powder, salt, mace in a mixing bowl and stir well with a whisk. Add the cold butter pieces and incorporate to blend with the flour until it becomes fine crumbs.
- In a small mixing bowl, whisk milk and egg well. Pour the milk mixture over the flour mixture. Mix with a fork just until it becomes wet.
- Spread the batter on the bottom of the prepared pan. Arrange the peach slices on top. Bake in the preheated oven for 15 minutes.
- To make the custard cream, combine 1/4 cups of cream with flour in a medium mixing bowl, and whisk together to get rid of big lumps. Add the rest of the cream, sugar, egg, vanilla, and salt; whisk well to mix.
- Take the cake out of oven, and pour the cream mixture on top. Put the cake back in the oven, and immediately reduce the heat to 350˚F. Continue to bake the cake for 35-40 minutes.
- When the cake top is puffed, the edges are deep golden and starting to separate from the pan, the cake is done. Cool the cake in the pan for 15 minutes, then remove it from the pan and let it cool completely on a cooling rack.
I have made this recipe quite a lot. It bakes up amazing every time and is so quick and easy. I have used canned peaches, and I have used fresh peaches ,and I like the canned peaches best.
This dessert is a hit with my dinner guests every time.
Thank you! I’m so happy to hear it’s become a repeat recipe for you. I agree, canned peaches work wonderfully in this kuchen and make it so easy. Thanks for sharing your experience!
This turned out really well!!! It is so delicious, I am however wondering if it needs to be refrigerated or just left on the counter?
So happy to hear it turned out delicious! You can keep it covered on the counter for a day, but if you want it to stay fresh longer, pop it in the fridge. Enjoy every slice!
Thank you so much for sharing this wonderful recipe, I made it with unripened peaches, that’s all I had, it was delicious.
Thank you so much! I’m glad you enjoyed it.
Hi Holly,
Under “How to Make German Kutchen” in the title and in the video, a word is used
that is not proper. Kutchen (with an umlaut over the ‘u’) is a diminutive form of the German word for kitchen, as in “little kitchen”. What you want there is simply “Kuchen”, the German word for a type of cake.
Wisprof
Thanks so much for pointing that out! I’ve fixed it in the post 😊
Unfortunately, the title in the video is embedded, so I can’t change it there — such a bummer! 😅
Turned out just like the picture. I used fresh peaches and reduced the sugar in the Kuchen. (Note: You’ve printed “Kutchen” in the “How to Make German Kutchen” section.) I used half mace and half nutmeg and Half and Half because I didn’t have cream. I will try it next time with Schwarze Johannisbeeren (Black Currants), a German specialty.
I have made your recipe in the past and my husband LOVED it! Is it possible to make this using canned cherries in place of the canned peaches?
I haven’t tried it with canned cherries (not the pie filling), but I think it should work! If you give it a go, I’d love to hear how it turns out—it could be super helpful for others too. Thanks!
I used this recipe recently when my daughter was visiting from out of state. The cake was a huge hit, everyone loved it. My daughter said that I outdid myself and everyone agreed. It was better than the one my mother would regularly buy from the German bakery in Ridgewood, NY when I was young. I used fresh peaches and instead of 3 to 4 fresh, I used 6. I am making this cake for my sister and her family when they visit me tomorrow!
So happy to hear your daughter loved the kuchen! I hope your sister enjoys it too. Thank you for the lovely comment. I appreciate it.
Getting ready to make it. Should the heavy cream be at room temperature or cold?
Thank you.
Either temperature works. Just be sure to start by whisking the flour with a small amount of cream to avoid clumps, then add the remaining ingredients. Hope it turns out wonderfully for you — enjoy the peach kuchen, it’s truly delicious!
Hi again. I have had this recipe for 9 years when I came back from Europe in 2015, and have made it every year when our peaches ripen. I have used canned peaches, but only the very best. I posted once before to tell you I had made a Gluten free version. It turned out excellent, but did not get a reply. Looking forward to your reply : ).
Hi Marie,
It’s so wonderful to hear that you make this recipe every year! I’m always thrilled to hear when a recipe works well for my readers—it truly makes my day.
Thank you for sharing your experience with the gluten-free adaptation. If you don’t mind me asking, which gluten-free option did you use? I’m sure others reading the comments would find that information helpful as well. Thanks again!
Hi again. I have had this recipe for 9 years and have made it every year when the peaches ripen. I did post once before, but did not get a reply. Hope you do this time.
Oh My! Best Peach Kuchen ever. I was on a River tour in Germany and this cake was served with a cup of tea. It was love at first taste and so, oh so surprised your recipe is nearly identical in taste. What a surprise!
I even made it with Pamela’s Gluten Free flour and added an extra egg and egg white for the first half of the cake recipe. An extra egg white for the Custard Cream. .Note that I lowered oven heat to 375 for this Gluten Free version and baked it 15 minutes longer. It all turned out excellently Yummy! Thank you for posting the recipe.
Thank you for the lovely recipe….
My Mother made a Kuchen with Egg & Cottage Cheese…Could you please mention the Other ingredients….
The Crust was delicious, but hard…
Hi, Holly.
I was looking for a delicious, easy-to-make German dessert for an upcoming Oktoberfest party we’re going to this coming weekend and this sounds perfect! Just wondering if I can substitute 2% milk for the whole called for in the recipe?
Thanks!
Whole milk makes the peach kuchen richer in taste, but 2% will work just fine in the recipe. Hope you enjoy the cake—it’s delicious!
Great! That’s what I was hoping you’d say. Thanks so much for getting back to me so quickly, Holly. I really appreciate it. 🙂
I don’t have a springform pan. What size baking pan should I use?
Use a 9-inch cake pan for this peach kuchen.
Love this cake. I need to make it for a large group. Can I make it in a 9×13 cake pan?
Hi Holly, is the amount of flour an imprecise “1 to 1/2” a cup or is it “1 and 1/2” cups?
It should be 1 and 1/2 cup (1 + 1/2). Thanks for pointing it out. I corrected it in the recipe card.
Can I make it and serve it 4 days later if kept in the fridge?
Yes, you can. Make sure to bring the cake to room temperature before you serve.
Would this work with frozen peaches?
Yes, you can use frozen peaches. Make sure to thaw and drain the peaches well before using.
Thanks so much It sounds so delicious! I always have frozen bags in freezer.
Hi Holly – I will be using canned peaches. The store has a variety – do you recommend peaches with light syrup, heavy syrup… ? Thank you.
I would choose for light syrup. Although the syrup isn’t required in the recipe, as it needs to be drained off, peaches canned in light syrup tend to have a better texture.
Just made this with fresh blueberries! Followed the recipe to a tee and it came out incredibly!! So glad you posted this recipe!
Oh, blueberry sounds so delicious with this recipe! Thanks for sharing your idea!
Looking forward to making this delicious receipe!
I wondered if anyone has used a vegan egg substitute like flax egg and this turned out just as good?