Peach Kuchen

It’s impossible to have too many fruit desserts in your repertoire. Peach kuchen, a German-style dessert made with pastry, fruit and a sour cream custard, is as good for gatherings as it is for snacking. It’s a perfect summer dessert when peaches are overflowing at the farmers markets and grocery stores. But you can also use canned or frozen peaches to serve this German peach kuchen recipe year-round, especially after enjoying hearty German dishes, such as pork schnitzel and braised red cabbage or Bavarian pot roast and authentic German potato salad. And if you don’t have peaches, use any type of stone fruit, or apples, pears or berries.

What is kuchen?

The word kuchen means “cake” in German, and just as there are many different types of cake, there are many desserts called kuchen. Fruit kuchen is super popular and often consists of a sweet dough crust topped with fruit and a rich, creamy custard made with heavy cream or sour cream, as in our raspberry custard kuchen. Another type of kuchen is more like a coffee cake, with a cake layer and a crumb topping, as in our plum kuchen or blueberry kuchen.

Ingredients for Peach Kuchen

• Flour: All-purpose flour gives structure to the crust and the custard poured over the peaches.
• Sugars: The crust will need confectioners’ sugar, and the filling will need granulated sugar. When serving, you could dust the top with confectioners’ sugar for a pretty, snowy look.
• Salt: A smidgen of salt is an excellent addition to nearly every dessert. It helps balance the sweetness and gives baked goods a more complex flavor. Don’t skip it!
• Butter: Because the recipe uses salt, use unsalted butter if you have it. If not, you can cut down the added salt by just a bit.
• Peaches: The recipe calls for canned peaches, but if it’s peach season, never hesitate to use fresh ones. They’ll give the dessert a more nuanced flavor and, potentially, a little more zing.
• Eggs: Set the eggs on the counter for about 30 minutes before starting the recipe to bring them to room temperature. This makes it easier to whip them in with other ingredients, and because you won’t be starting with cold batter, it helps ensure that the baking time is accurate.
• Sour cream: Peaches and sour cream go exceptionally well together. The sweetness of the fruit benefits from the cream’s tang.

Directions

Step 1: Make the crust

Preheat the oven to 450°F. In a small bowl, combine the flour, confectioners’ sugar and salt. Cut in the butter to form a dough. Pat lightly into an ungreased 11×7-inch baking pan.

Step 2: Add the peaches and the batter

Arrange the peaches over the crust and set aside. In another bowl, beat the eggs. Whisk in the sugar, salt, flour and sour cream, whipping until smooth. Pour the mixture over the peaches.

Editor’s Tip: When using canned peaches, don’t discard the juice! You can add it to iced tea instead of other sweeteners, stir it into cocktails or mocktails, drizzle it over ice cream or cake, or mix it with confectioners’ sugar to make an icing for cookies or cakes. It’s also a great addition to hot cereals like oatmeal.

Step 3: Bake the dessert

Bake for 10 minutes, then reduce the heat to 325° and bake 35 minutes more or until the center is set. Serve warm or chilled. If desired, dust with confectioners’ sugar before serving.

Peach Kuchen Variations

• Use other stone fruits: Other juicy fruits with pits, including nectarines, plums and apricots, could be substituted for the peaches in this recipe.
• Add spices: Cinnamon, nutmeg, ginger and allspice would be lovely additions to this peach kuchen recipe, as would a very small pinch of clove. For a nontraditional treat, consider using some homemade Chinese five spice.
• Include a topping: Many kuchens include a streusel topping, which would be delightful here. You could also sprinkle on nuts or poppy seeds.

How to Store Peach Kuchen

Because it has a dairy layer, store this German peach kuchen recipe in the refrigerator. You can leave it well-wrapped in its baking dish (if you have lots left) or transfer it to a smaller glass container with a tight-fitting lid.

How long does peach kuchen last?

Refrigerated peach kuchen lasts three to four days.

Can you freeze peach kuchen?

The texture of custard changes when you freeze it, so this dessert should be frozen only as a last resort. However, it’s perfectly safe to do so. Cut kuchen into individual pieces and freeze them on a sheet tray. When the pieces are frozen (which takes around 30 minutes), wrap each piece individually in storage wrap. To keep them together, you can put all the pieces in a freezer bag. Use within three months, and thaw in the fridge before eating.

Peach Kuchen Tips

Can you use fresh peaches for peach kuchen?

Absolutely! This dessert will taste extra-wonderful if you make it with fresh fruit. Because the recipe calls for nine peaches, which includes the weight of the syrup in the cans, it can’t be directly translated to pounds of peaches. Try starting with nine peaches if the fruits are medium-sized and six if they’re jumbo. You could also use frozen peaches.

I like to leave the skins on almost all fruits, as many vitamins and minerals are in the skin. However, if you prefer your fruit sleek and slippery, you can try this method for peeling peaches.

How should you serve peach kuchen?

Peach kuchen can be served warm or cold, sprinkled with confectioners’ sugar and cinnamon, or dolloped with fresh whipped cream.