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posted by Holly Ford onSep 8, 2015 (updated Jul 9, 2022) 98 comments »
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5 from 76 ratings
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 Kutchen (using fresh apricots), you will be able to see how I made this wonderful German dessert.
Watch How To Make German Kutchen
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!
More Peach Dessert Recipes
- Perfect Peach Pound Cake
- Peach Custard Pie with Streusel Topping
- Old Fashioned Peach Cobbler with Biscuit Topping
Peach Kuchen (German Peach Cake)
Servings: 12 people
Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Total Time: 1 hour hr
Peach Kuchen is a delectable German peach cake made with either fresh or canned peaches. Simple custard cream and cake batter is baked together creating moist and delicious cake
4.97 from 76 ratings
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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.
Notes
I used canned peaches for this recipe, but you can certainly use fresh peaches. Just peel and remove the seed from the peaches and cut into 1/2 inch thick slices.
Cuisine: German, Western
Course: Dessert
Author: Holly Ford
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
Cakes
originally published on Sep 8, 2015 (last updated Jul 9, 2022)
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98 comments on “Peach Kuchen (German Peach Cake)”
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Susan —Reply
Love this cake. I need to make it for a large group. Can I make it in a 9×13 cake pan?
Christiaan —Reply
Hi Holly, is the amount of flour an imprecise “1 to 1/2” a cup or is it “1 and 1/2” cups?
Holly Ford —Reply
It should be 1 and 1/2 cup (1 + 1/2). Thanks for pointing it out. I corrected it in the recipe card.
Gloria Young —Reply
Can I make it and serve it 4 days later if kept in the fridge?
Holly Ford —Reply
Yes, you can. Make sure to bring the cake to room temperature before you serve.
Paula Payne —Reply
Would this work with frozen peaches?
Holly Ford —Reply
Yes, you can use frozen peaches. Make sure to thaw and drain the peaches well before using.
Paula Payne —Reply
Thanks so much It sounds so delicious! I always have frozen bags in freezer.
Tes —Reply
Hi Holly – I will be using canned peaches. The store has a variety – do you recommend peaches with light syrup, heavy syrup… ? Thank you.
Holly Ford —Reply
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.
Susan —Reply
Just made this with fresh blueberries! Followed the recipe to a tee and it came out incredibly!! So glad you posted this recipe!
Holly Ford —Reply
Oh, blueberry sounds so delicious with this recipe! Thanks for sharing your idea!
Laura —Reply
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?Camelia —Reply
If having a big batch of fresh peaches, I wonder if I can make a few cakes and freeze them. Thoughts?
Holly Ford —Reply
I have not tried freezing the cake myself, but it should work. Make sure to fully thaw before you serve.
Camelia Wierzba —Reply
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!
Holly Ford —Reply
That’s great! So happy to hear that. Thank you so much!
Marsha Ramsdell —Reply
This recipe is Gold! This is a hand-it-down to your children recipe. Thank you so much for this.
Danielle —Reply
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!
Holly Ford —Reply
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.
Lauren J SCHMIDT —Reply
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.
Aly —Reply
I am not that crazy about maze or nutmeg so I made it with cardamom Delicious with fresh peaches or apricots.
Brittany —Reply
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.
Dee in NJ —Reply
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.
Elizabeth —Reply
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.
ElizabethHolly Ford —Reply
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.
Alida —Reply
Can you make the dough in a food processor?
reem bieber —Reply
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.
cheryl Mehrer —Reply
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’.
Alex —Reply
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.
ME 48 —Reply
So delicious! I have made it so many times and even converted to Gluten Free recipe and it came out excellent.
Katarina —Reply
I’d love to know the gluten free version that you came up with if you’d be willing to share.
Renate Thomas —Reply
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!!
Ellie —Reply
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 🙂Barbara Carlsen —Reply
I have made this 2 times and turned out excellent. Thank you for the great recipe.
Nancy Mather —Reply
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 recipeHolly Ford —Reply
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.Katarina —Reply
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.
Nancy Mather —Reply
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 .
Britta Klotz —Reply
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!
Holly Ford —Reply
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.Britta Klotz —Reply
I make my own quark. Super easy, inexpensive and delicious!
Holly Ford —Reply
Do you use store-bought buttermilk + whole milk to make the quark?
Britta Klotz —
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.Holly Ford —
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.
agoodi —Reply
very yummy! i love peach kuchen.
Marsha —Reply
Hi Holly, Oh, wow, this was such a great tasting cake and as a Birthday Cake it was an unexpected surprise.
Holly —Reply
Glad to hear that you liked it. Happy birthday!
Kathy —Reply
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!
Kat —Reply
I just made this and it tastes incredible. I’m assuming you store the leftovers in the fridge?
Holly —Reply
Yes. Glad to hear that you loved the cake. Thanks
Karen —Reply
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!Anna Goold —Reply
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?
Holly —Reply
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.
John —Reply
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.Holly —Reply
Glad to hear you liked it. Thanks.
linda —Reply
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.
Lynn —Reply
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
Shireen —Reply
It was so delicious,tnx for sharing it
Jane —Reply
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!
Carol Massie —Reply
This exact recipe was in Victoria Magazine…that’s where I got it from! Love your photo!
Marsha Ramsdell —Reply
Holly’s recipe appears here 2 full years before Victoria Magazine carried it.
Kate —Reply
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 !!!Shirin —Reply
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!
Rubs —Reply
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?
RubsHolly —Reply
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?
Elissa —Reply
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.
Jesse-Gabriel —Reply
Es gibt diesen Kuchen mit Rührteig, Biskuitteig und auch mit Hefeteig!
Also nicht immer mit Hefeteig!
Grüße, Jesse-Gabriel aus Berlin
Terri Dudley —Reply
Holly , the dish is delicious , however mines is black /burned at bottom. Did I over cook or what did you mean ” grease pan”??
Heba Zaalouk —Reply
Thank you for this delicious cake,I made it with canned peaches and it was very good.
karen —Reply
if i choose to use fresh peaches how many should i use?
Holly —Reply
3-4 peaches would be good.
Marie —Reply
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.
Clarisa Ramirez —Reply
I am planning on making the recipe but does anyone know how many it serves?
Holly —Reply
It will yield at least 8 serving, up to 12
Denise Walker —Reply
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
David Kintner —Reply
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. ♡♡♡♡Amy —Reply
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.
Holly —Reply
I see why not. It would be lovely together. Hope your Kutchen turned out well. Thanks!
Robyn —Reply
If you don’t have a spring form pan can this be made in baked in a large cast iron skillet? Looks delicious!
Holly —Reply
Of course. You can use any pan that is oven safe. Good luck!
Erika —Reply
I just made this with fresh peaches and it’s so good.
Holly —Reply
Great to hear that. Thanks!
Patri —Reply
Did you peel peaches
Holly Ford —Reply
I used canned peaches. If using fresh peaches, you can use either way, peeled or not peeled.
Charissa —Reply
If I were to make it the day prior to serving it, how would you store the cake? Or, is that not recommended?
Holly —Reply
This cake will stay moist for up to 2-3 days. Thanks.
Katarina —Reply
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?
Holly Ford —Reply
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.Katarina —
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!
Alana H —Reply
This looks amazing! I love kuchen, but my grandmother’s recipe makes 13! I’ll be trying this with apricots. Yum!
Caroline —Reply
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?Holly —Reply
Thanks Caroline. Glad that you liked this recipe.
Dawn —Reply
Fabulous! Made it at work today and the nurses are crazy about it 🙂
sıla —Reply
amaizing recipe, thank you!
Mary Frances —Reply
Looks so moist, yum! I’d love to make it on a nice rainy day 🙂
Chau —Reply
Hi Holly,
I have some frozen peach slices, do you know whether I can use them for this cake? It looks yummy.Holly —Reply
Yes, make sure they are well thawed and drained.
4.97 from 76 votes (47 ratings without comment)
