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.
This cake is delicious I made it last night and it was so moist. I grew up in a German household and we made cakes like this all the time but I think this is the best recipe I have
It was so delicious,tnx for sharing it
I used blueberries for this, then I accidentally forgot to turn down the oven to 350 and it baked at 400 for 30 minutes longer. It still turned out great… very forgiving recipe. Tastes delicious!
This exact recipe was in Victoria Magazine…that’s where I got it from! Love your photo!
Holly’s recipe appears here 2 full years before Victoria Magazine carried it.
I made this cake and mackerel gogalbi for dinner, my boyfriend who is a “food expert”, doubted if these were good then I replied proudly: any recipe from Mrs Holly is excellent! He tried and he almost cried : omg why are these soooo good? He finished half of the cake in minutes 🙂
Thank you Mrs Holly !!!
It was wonderfull,i will bake it again,i had fresh peaches,825 gr was a lot!and i think i shouldnt have used all the custard! I wanna try it with other summer fruits!
Hi Holly,
I used fresh peaches to make the kuchen last night but the custard on the top had a tremendous rise, & had a crust like top. It didn’t look “done,” so I added 10 more minutes of baking time.
I’m not sure if I whisked it for too long, but it resembled the consistency of whipped cream
How many minutes should the custard be whisked?
Rubs
The custard should be set like thick custard. If it has the consistency of whipped cream, then perhaps bake a little longer? Did you add the egg by chance?
Very good, but I’d call it more of a peach coffee cake than kuchen. Traditional German kuchen has a yeasty crust and, honestly, tastes completely different.
Es gibt diesen Kuchen mit Rührteig, Biskuitteig und auch mit Hefeteig!
Also nicht immer mit Hefeteig!
Grüße, Jesse-Gabriel aus Berlin
Holly , the dish is delicious , however mines is black /burned at bottom. Did I over cook or what did you mean ” grease pan”??
Thank you for this delicious cake,I made it with canned peaches and it was very good.
if i choose to use fresh peaches how many should i use?
3-4 peaches would be good.
Thank you for this wonderful recipe. I made it last year and it was delicious! Unfortunately, I am now gluten intolerant and have been testing with different flours.
I am planning on making the recipe but does anyone know how many it serves?
It will yield at least 8 serving, up to 12
Thank you for sharing your recipe. I am baking it right now for the third time and it only gets better every time! I don’t change anything in your recipe; I use peaches we bought from an orchard in South Carolina when we were traveling through this past summer on our way back to Georgia. Anyway, thank you again for a delicious recipe! Denise Walker
Dave and Carolyn say.
We tryed your Kuchen recipe and it turned out very well !!! We are thinking a slice of it with a big scoop of vanilla ice cream and a cup of coffee! Thank you so much for sharing this. ♡♡♡♡
Can the cake bottom recipe be used to make German plum cake as well? I just tried your recipe and the cakes are baking as I type this. I was thinking this could probably also be made with Quark. Can’t wait to taste the results.
I see why not. It would be lovely together. Hope your Kutchen turned out well. Thanks!
If you don’t have a spring form pan can this be made in baked in a large cast iron skillet? Looks delicious!
Of course. You can use any pan that is oven safe. Good luck!
I just made this with fresh peaches and it’s so good.
Great to hear that. Thanks!
Did you peel peaches
I used canned peaches. If using fresh peaches, you can use either way, peeled or not peeled.
If I were to make it the day prior to serving it, how would you store the cake? Or, is that not recommended?
This cake will stay moist for up to 2-3 days. Thanks.
but can it be stored on the counter that long or in the fridge? how long can it be out of the fridge without spoiling?
Hi Katrarina
It should be fine to keep this cake in the room temperature for a couple of days. However, I would keep it in the fridge if you are concerned about keeping it in the room temperature. Make sure to bring it to a room temperature before you serve.
ok, thanks. I suppose it also matters what temperature the room is. If it’s 100 degrees then maybe it should be placed in the fridge asap but if only about 70 then it’s probably ok to sit out awhile. I assume warming it up in a toaster oven or microwave for a few minutes before serving after it was in the fridge would be good too. the cake is really good when it’s still warm.
thanks again!
This looks amazing! I love kuchen, but my grandmother’s recipe makes 13! I’ll be trying this with apricots. Yum!
Easy Peasy! Love this recipe, the pay-off for little expenditure in time is humongous. Although, required many utensils and bowls for clean-up.
Have made it twice and plan to keep in my favourites.
Thank you Holly?
Thanks Caroline. Glad that you liked this recipe.
Fabulous! Made it at work today and the nurses are crazy about it 🙂
amaizing recipe, thank you!
Looks so moist, yum! I’d love to make it on a nice rainy day 🙂
Hi Holly,
I have some frozen peach slices, do you know whether I can use them for this cake? It looks yummy.
Yes, make sure they are well thawed and drained.