German Kuchen Recipe (Peach Cake)
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
Peach Kuchen is a tender, custard-topped German cake with juicy peaches and almond—ready in just over an hour and perfect for any occasion.
Servings: 12 people
Ingredients
Custard recipe
- 1 large egg , at room temperature
- 2 teaspoons all-purpose flour
- 1 cup (8 fl oz/240 ml) heavy cream
- ½ cup (4 oz/115 g) granulated sugar
- 1 teaspoon almond extract
- ¼ teaspoon salt
Peach Cake recipe
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- ¾ cup (6 oz/170 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons (2 oz/57 g) butter, cold and diced
- 1 large egg
- ½ cup (4 fl oz/120 ml) whole milk
- 1 large can (30 oz/850 g) peach halves, drained and sliced ½ inch (12 mm) thick
Instructions
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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
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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
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In a large bowl, combine the flour, sugar, baking powder and salt.
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With a pastry blender or your fingers, rub or cut the butter into the flour mixture until it resembles coarse breadcrumbs.
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In a small bowl, whisk the egg and milk together, then pour into the flour mixture and mix until it just comes together.
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Spread the batter into the prepared pan, then arrange the peach slices on top.
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Place the springform pan on a rimmed baking sheet and bake for just 15 minutes.
Adding the Custard
-
Take the cake out of the oven and pour the custard on top.
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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.
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Cool the cake in the pan for 15 minutes, then release the sides and let it cool slightly before serving.
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Serve with a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Recipe Notes
- 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.