German Fresh Peach Kuchen
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- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- boiling water
- 2 lbs ripe peaches, peeled and sliced (about 6) or (12 1/2 ounce) packages frozen sliced peaches, drained
- 2 tablespoons lemon juice
-
KUCHEN BATTER
- 1 1⁄2 cups sifted all-purpose flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 2 tablespoons milk
- 1 1⁄2 tablespoons grated lemons, rind of
- 1⁄4 cup butter or 1/4 cup regular margarine, melted
-
TOPPING ONE
- 1⁄4 cup sugar
- 1⁄2 teaspoon ground cinnamon
-
TOPPING TWO
- 1 egg yolk
- 3 tablespoons heavy cream
- sweetened whipped cream or soft vanilla ice cream
directions
- Pour enough boiling water over peaches in large bowl to cover.
- Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
- With paring knife, pare peaches; place in a large bowl.
- Preheat oven to 400°F.
- Sprinkle peaches with lemon juice to prevent darkening.
- Slice into the bowl; toss to coat with lemon juice; set aside.
- Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
- In large mixing bowl, using fork, beat eggs with milk and lemon peel.
- Add flour mixture and melted butter, mixing with fork until smooth—1 minute.
- Do not over-mix.
- Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
- (If cake pan is used, kuchen must be served from pan.).
- Turn batter into pan; spread evenly over bottom.
- (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
- Combine sugar and cinnamon; mix well.
- DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
- Sprinkle evenly with sugar-cinnamon mixture.
- Bake 25 minutes.
- Remove kuchen from oven.
- With a fork, beat egg yolk with cream.
- Pour over peaches.
- Bake 10 minutes longer.
- Cool 10 minutes on wire rack.
- To serve, remove side of springform pan.
- Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
- Makes 8 to 10 servings.
- McCalls Cooking School.
Questions & Replies
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Reviews
-
I adore this from a local bakery and found this recipe to be very close to what I enjoy. I used the frozen peaches and substituted 1/4 cup splenda blend for the sugar in recipe. Also used half and half for the heavy cream. To lighten up the recipe. next I have to purchase a leak proof springform pan!
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I've been looking for a good peach kuchen recipe for years, as I have a peach tree. I've been trying to get one that tastes like the one I bought at a german bake sale years ago. The cake portion is really good, nice and light. I didn't have lemon peel so added a little dash of almond extract. That flavor goes very well with peaches. The "custard" topping 2, is not quite right. There isn't enough of it to make a difference. It doesn't have the saucy consistency on top that it should have. I will try sour cream and egg next time. I made it in a cake pan, and used buttered parchment in the bottom. Lifted right out, after cutting the caramelized edges away from the pan.
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This was an amazing recipe. Tasted amazing, made good use of my already frozen peaches and left me thinking of the next time I'll be making it. Added extra 2 packages of Dr. Oetker vanilla sugar in the batter and made it in a rectangular pan on parchment paper without a problem. Peaches leaked a bit, but that wasn't really a problem once the cake cooled. Thanks Olga, we really enjoyed this!
RECIPE SUBMITTED BY
Olha7397
Canada