Peach Kuchen (German Peach Cake)
User Reviews
5
Peach Kuchen (German Peach Cake)
Description
Peach Kuchen starts with a cake base of flour, sugar, baking powder, and warm spices like mace, enriched with cold butter cut into crumbs, then combined with milk and egg to a moist batter. Peach halves—canned or fresh, peeled and sliced—are evenly spread over the batter and baked at a higher temperature initially to set the crust. Next, a custard cream mixture composed of heavy cream, flour, sugar, egg, vanilla extract, and salt is poured over the peaches, and the cake continues to bake at a lower temperature until the custard puffs and the edges turn golden. The result is a layered cake with a soft, fruity, and creamy top, paired with a firm but tender bottom layer.
This cake is served best slightly cooled, suitable for dessert or afternoon coffee. The creamy custard topping distinguishes it from simple fruit cakes, adding richness and smooth texture that contrasts with the fresh or canned peaches’ sweetness.
Using canned peaches is convenient, but fresh peaches work well if peeled, pitted, and sliced about half an inch thick to achieve the same tender texture and flavor. The use of mace or nutmeg adds subtle warmth to the batter.
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 butter cut into small pieces, cold
- 1/2 cup milk whole
- 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
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
- Canned peaches can be used for convenience; if using fresh peaches, peel, pit, and slice them 1/2 inch thick for best results.
User Reviews
Overall Rating
5
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