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Peach Kuchen

Serves 10-12

This traditional German cake is not too sweet, letting the flavour of the peaches truly shine. Out of peach season, you can use frozen peaches, or even canned. 


  • Fresh Peaches 2 lbs, peeled and sliced
  • All Purpose Flour 1-1/2 cups
  • White Sugar 3/4 cup
  • Baking Powder 2 tsp
  • Salt 1/2 tsp
  • Freshly Grated Nutmeg 1/8 tsp
  • Ground Cardamom ½ tsp
  • Ground Ginger ½ tsp
  • Cold Butter 1/4 cup, cut into small pieces
  • Full Fat Milk 1/2 cup
  • Egg 1 large


  • White Sugar 1/2 cup
  • Egg 1 large
  • Vanilla Extract 1 tsp
  • All Purpose Flour 2 tsp
  • Salt a pinch
  • Whipping Cream 1 cup

Cook It

  1. Preheat the oven to 400˚F and generously butter the base and sides of a 9-inch spring form pan. Place the fresh, thawed or canned peaches in a sieve to drain.
  2. Whisk together the flour, sugar, baking powder, salt and spices in a mixing bowl. Rub in the cold butter with your fingertips until the mixture resembles fine crumbs.
  3. Whisk the milk and egg together in a small bowl. Using a fork, mix the milk and egg mixture into the flour mixture until well combined but do not over mix.
  4. Spread the batter in the spring form pan and layer the peaches on top. Bake for 15 minutes.
  5. Meanwhile, whisk together the sugar, egg, vanilla, flour and salt. Gradually whisk in the whipping cream.
  6. Remove the cake from the oven and turn the heat down to 350˚F. Pour the topping mixture over the cake and return to the oven for 35-40 minutes, until the edges are golden and starting to pull away from the pan.
  7. Allow the cake to cool for 20 minutes before removing from the pan.