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!
Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!
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.
If having a big batch of fresh peaches, I wonder if I can make a few cakes and freeze them. Thoughts?
I have not tried freezing the cake myself, but it should work. Make sure to fully thaw before you serve.
Thank you, Holly!
I made the cake (with fresh nectarines, top of custard sprinkled with roasted almond slices ) and it was great!!
Will do it again!
Thank you for this gem!
That’s great! So happy to hear that. Thank you so much!
This recipe is Gold! This is a hand-it-down to your children recipe. Thank you so much for this.
Hi! I was just wondering if this cake should be refrigerated or if it would be ok at room temperature for a couple of days. Thank you!
It should be okay to leave the cake on the counter for a couple of days (but no longer than that) as long as it is not overly hot and humid. You can also refrigerate the cake, but make sure to bring the cake to room temperature 30-45 minutes before serving.
This cake was delicious! My grocery store was out of fresh, ripe peaches so I used canned and it was so good. I’ll definitely be making this again. I mixed the dough in the food processor and was happy with the results.
I also used a food processor. The only problem I had was it being so biscuit-dough like I had a hard time spreading it in my pans, and it essentially triples in size. I’m using 4oz baking cups and it was difficult spreading a small enough amount of dough. After the first bit of baking I hardly had room for custard 😅 It’s baking up beautifully though! Can’t wait to try it!
I am not that crazy about maze or nutmeg so I made it with cardamom Delicious with fresh peaches or apricots.
I had some peaches that got damage in transport on my way home from the store that I didn’t want to go bad, so I tried this recipe, but vegan and gluten free, so I wasn’t entirely sure it would work out. Not only did it work, it was absolutely delicious. Will definitely make again.
If you’re looking for a true German Kuchen this is your recipe. This recipe is easy follow and it is worth the short time wait for it bake. The peaches are very easy to cut in half so they can be placed in a circle twice, yes there is enough to do that. Everyone will love this cake. It’s light and delicious. Make same day you are serving it cools down in a few hours.
I made this delicious recipe yesterday for an event, must have been good, it went over well. However, when making it in my springform pan, especially for the custard cream, I noticed that the liquid was dripping out near the hinge when I put it back in the oven? I have the springform pan locked. Is it just time perhaps for a new one?
I don’t see where anyone posted that so I thought I would get your opinion please.
Thank you in advance.
Elizabeth
Hi Elizabeth
I’ve made this recipe numerous time in a same springform pan and never had a leakage issue. I wonder either the custard cream mixture is too runny (Did you add the flour?) or the hinge area of the springform pan is not tight enough even when locked? I might be a good idea to put a large baking sheet underneath next time to catch a possible dripping from the pan.
I am glad that the cake turn out well for the event, though. Thanks for the comment.
Can you make the dough in a food processor?
Im German and I can tell you with 100% certainty that „kuchen“ is just the word for cake in German so I don’t know why everyone here thinks it’s the name of a particular baked product.
My grandmother called it Kuchen (in Canada), and this is like the cake that they made. I guess it is just German immigrants to other countries calling their cake a ‘cake’.
Same here (American from a town with many German immigrants from throughout the 1900s), I grew up on Kuchen but it’s quite distinct from what comes to mind when I think of American cake.
We call it kuchen knowing it’s cake but that somehow justifies having it for breakfast!
So delicious! I have made it so many times and even converted to Gluten Free recipe and it came out excellent.
I’d love to know the gluten free version that you came up with if you’d be willing to share.
I love this recipe! I’m German and it reminds me of the cakes my German family make. I make these at Christmas time and give to friends. I usually make about 15! Everyone raves about it! Thank you!!
I was dubious about this recipe – unsure about the custard on top of the cake, but I had fresh peaches which were passing their peak of freshness. I LOVED it!! The cake was tender. Custard added a moistness. Not too sweet, and the peaches were the star!!!
Will definitely add this to my rotation 🙂
I have made this 2 times and turned out excellent. Thank you for the great recipe.
I discovered the recipe in Victoria Magazine . It has become one of my favorite recipes of all times and an often dessert at my luncheon /dinner parities to everyone’s delight along with many compliments..
Can the recipe be doubled or increased by one/half . I look forward to your reply
Thank you for this wonderful recipe
Hi Nancy
You can double the recipe, but I recommend to use 2 separate pans rather than baking them all in one pan. Reducing the recipe in half can be doable, but you will need a much smaller pan to get the same result.
I successfully tripled it, but of course you need to use a pan that suits the larger amount so that the thickness remains about the same. I used a half sheet pan.
I discovered your recipe in Victoria Magazine. Love this recipe !!!!! It has become a favorite dessert to everyone’s delight and many compliments .
Can this recipe be doubled or increased one and one half times ?
Thank you .
This has become one of our favorite recipes and is baked at least every other week in our home. Ive substituted fresh pears as well as fresh blueberries and I add a cup+ of homemade quark. I enjoy playing around with recipes like this and making them my own. Thank you so much for sharing!
Hi Britta
I am so happy to hear that you like this kuchen recipe. Pears and blueberries sounds wonderful as well. BTW, where do you get your quark? I’ve been looking for it, but never been able to find it.
I make my own quark. Super easy, inexpensive and delicious!
Do you use store-bought buttermilk + whole milk to make the quark?
I use whole milk and either buttermilk, kefir or Greek yogurt to activate the culture. Here’s my recipe:
Quark:
1 gallon whole milk (cow or goat)
1 cup Greek yogurt and 1 cup Kefir ( or 2 cups Greek Yogurt)
Cheese cloth
Set out Kefir and Yogurt mixture to warm at room temp while milk heats.
Preheat oven to 90F ( in the summer we usually just put it outside)
Heat milk on the stove slowly to 120F, stirring occasionally, then turn off heat.
When milk drops below 115F, add yogurt to milk mixture and stir gently until mixed.
Cover and place in oven for at least 6 hours. If it is kept at 80F or above (not to exceed 115F) then you can let it culture for 24 hours.
Line a colander with cheese cloth and drain out the whey ( whey can be used for other baking uses-I use it to bake bread) This can take several hours so I usually put it in the refrigerator.
Transfer to a storage container for use.
Thank you so much for the recipe, Britta. I will definitely give it a go! I love the taste of quark cheese and excited to try your recipe.
very yummy! i love peach kuchen.
Hi Holly, Oh, wow, this was such a great tasting cake and as a Birthday Cake it was an unexpected surprise.
Glad to hear that you liked it. Happy birthday!
I have made this cake several times each summer with fresh peaches for several years. It is always a hit and the only cake that everyone in my household eats! I have made one change that makes an unbelievable difference. I substitute almond extract for vanilla. YUMMY!
I just made this and it tastes incredible. I’m assuming you store the leftovers in the fridge?
Yes. Glad to hear that you loved the cake. Thanks
Hi Holly, i was wondering when to use the cold butter pieces (on step 3)
I keep looks for the steps but cant find it. Please help, would love to bake this for mum ‘s birthday.
Thank you!
I saved this recipe after making this cake for the first time. I love everything about it – how easy it is to make, how beautiful it looks and how unique the taste is. Made this cake at least 8 times (thanks goodness for Costco jars of peaches 🙂 ).
Now I am wondering if this cake work with apples? You probably never made it with apples, otherwise it would be mentioned, but do you think the ingredients will work with apples or not?
You can make this with apple slices. I would slice the apples thin so that they will cook thoroughly unless you want the crunchy texture in the cake.
Hello Holly. Thank you for the peach Kuching recipe. I made the kitchen with fresh peaches and I improvised a bit. I sprinkled 2 tsp of sugar on top of the peaches before the first baked and then added a sprinkle of cinnamon on top of the custard before the second bake. The kitchen turned out perfectly. The
Best ever. Thanks again.
Glad to hear you liked it. Thanks.
Hi Holly, this looks like a recipe I had years ago and lost. The only difference was if you didn’t want to make the custard you could substitute melted vanilla ice cream. I have been trying to find this for years, thank you.