Peach Kuchen (German Peach Cake)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Hearty Peach Kuchen (German Peach Cake) is a delightful blend of textures and flavors. In a little over an hour, you can be tucking into a slice of this European classic crowned with a dollop of whipped cream. 

• Versatile! A slice of fruit kuchen is perfect for breakfast, as a lunchbox snack, at tea time, or as dessert.
• Three desserts in one: It’s definitely a cake, but Peach Kuchen also gives cobbler and custard pie vibes.
• Homey, yet company-special: Kuchen has humble roots, but guests love this special dessert.
• Celebrate the season: Summer is prime time for indulging in glorious, fruit-based treats.
• Make it your way: Switch out the peaches for other fruit—the options are endless!

Fruit cakes are made for summer, and this Peach Kuchen is a must-bake! You’ll also love these other Bigger Bolder Baking moist and fruity cakes, such as Fresh Strawberry Cake, Blueberry Buckle, Italian Ricotta Cake with Plums, and Très Leches Cake with Fresh Berries.

This recipe might look a little steppy at first glance, but I promise—it comes together quickly, and the results are so worth it! The crumb is wonderfully light and fluffy thanks to cutting the butter into small crumbs, which gives the cake its signature texture. To get ahead, you can make the custard a day in advance. And if you’re lucky enough to have leftovers, here’s my favorite way to bring them back to life: wrap the kuchen in foil and warm it in a 300°F (150°C) oven for 15 minutes. It’ll taste just as fresh and dreamy as the day you baked it.

Table of Contents

• What is Peach Kuchen (German Peach Cake)?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Peach Kuchen (German Peach Cake)
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• Peach Kuchen Serving Ideas
• More Peach Recipes

What is Peach Kuchen (German Peach Cake)?

• Peach Kuchen is based on a traditional German dessert with several elements, including:
  • Soft, fluffy cake: This buttery cake is sturdy enough to hold the custard and fruit, but it has a wonderful crumb.
  • Tender peaches: Juicy, sweet, and deliciously caramelized.
  • Creamy custard: Silky and rich, with lovely vanilla and almond flavors.
• Peach Kuchen is a variation on the traditional German kuchen, which is typically made with apples and plums.
• Kuchen, which is German for cake, was traditionally made with yeast and included fruit and custard. There are several variations; some are more pie-like with a crust, and others are topped with glaze. Germans who emigrated to the U.S. in the 1800s made kuchen a staple in the Midwest, where it remains beloved to this day (it’s South Dakota’s official state dessert!).

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9-inch (23-cm) springform pan
• Parchment paper
• Whisk
• Pastry blender
• Silicone spatula

Key Ingredients and Substitutes

For the custard

Egg

• The egg emulsifies the custard ingredients to form a smooth mixture.
• Additionally, eggs add structure, richness, and a velvety mouthfeel to the kuchen custard.
• To blend well, eggs should always be at room temperature when baking. Follow my easy tips to warm up cold eggs.
• Substitute: You can use a flax egg or a chia egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and set aside for 5 minutes before adding it to the batter.

All-purpose flour

• All-purpose flour helps thicken the custard, preventing it from being too runny.
• Importantly, flour helps stabilize the eggs, helping them set properly. This makes a filling that’s soft but firm enough to slice.
• Substitute: You can use cornstarch in place of the flour, but only use half of the amount called for in the recipe.
  • In this recipe, use 1 teaspoon of cornstarch. 

Heavy Cream

• Heavy cream’s high-fat content (at least 36%) is essential to create the custard’s luscious texture and velvety mouthfeel.

Granulated sugar

• Sugar sweetens the custard.
• When cooking custard, sugar binds with the moisture from other ingredients, helping to stabilize the mixture and prevent weeping.
• Substitute: You can use an equal amount of brown sugar.

Almond extract

• Almond extract in the custard adds a wonderfully nutty accent, enhancing the flavor and sweetness of the peaches.
• Substitute: Use an equal amount of Vanilla Extract or Vanilla Bean Paste.
  • Use my easy recipes to make your own Vanilla Extract or Vanilla Bean Paste.

Salt

• Salt is essential to bring out the flavors in the custard.

For the peach cake

All-purpose flour

• All-purpose flour gives the cake structure while still yielding a soft and tender dessert.
• Substitute: You can substitute an equal amount of 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour for the all-purpose flour.

Granulated sugar

• Granulated sugar (white sugar) sweetens the cake.
• Sugar holds in moisture, which keeps the cake moist and less prone to drying out.
• Substitute: You can use an equal amount of brown sugar in place of the granulated sugar in this peach cake recipe.

Baking powder

• Baking powder reacts with water to produce carbon dioxide bubbles, which give the cake its lift.
• It provides a controlled rise, which contributes to a stable structure.
• Learn all about baking powder and find out how to make your own in my guide.

Salt

• A pinch of salt enhances the cake’s flavors and balances out the sweetness.

Butter

• Butter adds richness, moisture, and flavor.
• Additionally, cutting the butter into the flour coats the flour, inhibiting excessive gluten formation, which keeps the cake tender.
• Use softened butter. Here’s the right way to bring butter to room temperature.
• Substitute: You can use vegetable oil instead of butter, but note that you use less vegetable oil since it’s 100% fat (unlike butter, which contains water).
  • In this recipe, use 3 tablespoons (1.5 oz/45 ml) of vegetable oil.

Egg

• Eggs bind all the ingredients together into a homogeneous batter.
• Eggs contribute to the structure of this cake, making it sturdy enough to support the fruit and custard.
• Eggs must be at room temperature to create a smooth and cohesive cake batter. Here’s how to quickly bring your eggs to room temperature.
• Substitute: You can use a flaxseed or chia egg (mix one tablespoon of ground flaxseed with three tablespoons of water per egg, let it sit for 5 minutes, and then add it to the batter).
  • You can also use 1/4 (2 oz/60 g) cup of plain yogurt or sour cream as a substitute for the egg.

Whole milk

• Whole milk provides the cake with moisture and richness, adding a subtle note of sweetness.
• Substitute: Use an equal amount of 2% milk or unsweetened almond or oat milk.

Canned peach halves

• Canned peach halves add sweet flavor and soft texture to this cake
• Additionally, the peaches add a touch of moisture to the cake.
• You can use canned peaches in juice or syrup.
• Substitute: You can use peeled, pitted, and sliced fresh peaches.
  • You can also use another fruit instead of peaches; try using a soft, sliced fruit like pears or plums. You can also use berries.

How to Make Peach Kuchen (German Peach Cake)

1. Prepare to bake: Preheat the oven to 400℉ (200°C) and butter and line with parchment a 9-inch (23 cm) springform pan. Set aside.

To Make the Custard

2. Mix custard: In a large jug with a pour spout, whisk the egg and flour together until smooth, then stir in the cream, sugar, almond extract and salt. Set aside.

To Make the Cake

3. Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder and salt.
4. Cut the butter: With a pastry blender or your fingers, rub or cut the butter into the flour mixture until it resembles coarse breadcrumbs.
5. Finish the batter: In a small bowl, whisk the egg and milk together, then pour into the flour mixture and mix until it just comes together.
6. Add to pan and top with peaches: Spread the batter into the prepared pan, then arrange the peach slices on top.
7. Bake: Place the springform pan on a rimmed baking sheet and bake for just 15 minutes.

Adding the Custard

8. Add custard to cake: Take the cake out of the oven and pour the custard on top.
9. Lower oven temperature and continue baking: Return the cake to the oven and immediately reduce the heat to 350˚F (180°C). Continue to bake for 35-40 minutes, until the custard is set and lightly golden.
10. Cool and serve: Cool the cake in the pan for 15 minutes, then release the sides and let it cool slightly before serving.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Extra flavor: If desired, brush the cooled cake with some warm apricot jam.
• Fruit options: I used peaches in this cake for their seasonality, but other summer fruits work too! You can use any soft, juicy, ripe fruit, like plums, berries, or canned, sliced pears.
• Mixing tip: When adding the wet ingredients to the dry, mix until only just combined.
• Avoid leaks: Springform pans can leak butter, causing your oven to smoke. It’s always best to place this type of pan on a rimmed baking sheet to catch any drippings that may occur.
• Check the temperature: Don’t forget to lower the oven temperature once you pour on the custard.
• Fresh or canned? You might think fresh peaches should always be used over canned. But canned peaches are perfect for this peach kuchen recipe.
  • Canned peaches are consistently tender and sweet. Fresh peaches can vary in ripeness and sweetness level.
  • They’re quick! There’s no pitting and peeling, and less slicing.
  • Importantly, canned peaches are handy. Keep a stash in your pantry, and you’re always ready to make this kuchen!
  • Ripe and soft fresh peaches can also be used.
• Fresh peach tips: If you are using fresh peaches, peel them quickly by scoring an X on the bottom and then placing them in boiling water for 2 minutes, followed by ice water for another 2 minutes. The skins will slip right off.
• Garnish ideas: Top this kuchen with chopped toasted walnuts or sliced almonds, powdered sugar, or crushed almond biscotti.
• Layering: The peach-topped cake bakes for 15 minutes before the custard is poured on top, and it’s returned to the oven. Note: Lower the oven temperature before returning the cake to the oven. 
• Tell-tale sign: The kuchen is done when the custard is set and lightly golden.

Make Ahead and Storage Instructions

• Make-ahead tips: You can prepare the custard one day in advance. Place in an airtight container and refrigerate until ready to use.
  • To save time on baking day, measure and mix the dry ingredients, then store them in an airtight container at room temperature for up to one week.
• How to store leftovers: Serve leftover cake in an airtight container in the fridge for up to two days.

FAQs

Can I make Peach Kuchen gluten-free?

Yes, you can make Peach Kuchen gluten-free.

• In the custard, use cornstarch instead of flour.
  • When substituting cornstarch for flour, use half the amount of flour. In this recipe, you would use 1 teaspoon of cornstarch.
• Use a 1:1 gluten-free baking mix in place of the all-purpose flour in the cake. Try my Easy Almond Flour Baking Mix or another gluten-free flour.

Is it possible to make this German Peach Cake without eggs?

Yes, you can make this German peach cake without eggs.

• In the custard, use a flaxseed egg or chia seed egg as a substitute. Mix 3 tablespoons of ground flaxseed and chia seeds with 1 tablespoon of water. Allow the mixture to sit for 5 minutes before use.
  • Note that custard’s flavor, texture, and look will differ from custard made from the original recipe.
• In the cake, you can also use either a flax egg or a chia seed egg.
  • If you prefer, you can replace the egg with 1/4 cup (2 oz/60 g) of plain yogurt or sour cream.

What’s better to use in this peach cake—canned peaches or fresh peaches?

• I recommend using canned fruit in this cake. Canned peaches are consistently sweet and tender, guaranteeing a perfect cake.
• If you can get fresh, in-season peaches that are perfectly ripe (neither underripe nor mealy), they’ll also be fabulous in this recipe.

Can I make this dessert with another fruit instead of peaches?

• Yes, you can make this dessert with another fruit instead of peaches.
• Some other good options for this dessert include sliced pears, plums, apricots, or berries.

Peach Kuchen Serving Ideas

• Peach Kuchen is wonderful served with softly whipped, lightly sweetened Whipped Cream, and Crème Fraîche Whipped Cream and Coconut Whipped Cream would also be wonderful.
• Especially in the summertime, this kuchen is fabulous with ice cream. Try Vanilla Ice Cream, Raspberry Ripple Ice Cream, or Honeycomb Ice Cream
• If you’re craving a little more sweetness, add a drizzle of Caramel Sauce, Butterscotch Sauce, or Raspberry Sauce.

More Peach Recipes

• Easy Peach Tart
• Peaches & Cream Popsicles
• Peach and Blueberry Crisp
• Peach-Melba Frozen Yogurt
• Best-Ever Peach Cobbler

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