This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.

  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.

  • Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

170 calories; 8 g total fat; 16 mg cholesterol; 160 mg sodium. 23.4 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (133)

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157 Ratings
  • 5 star values: 105
  • 4 star values: 31
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 6
Rating: 5 stars
I've made this twice now and it always turns out perfectly. I used two fresh peaches and sprinkled some frozen blueberries in...the colors looked so pretty together! I also sprinked some streusel on top...1TBS butter 2 TBS Flour and 1 TBS sugar. Work together by hand make more as desired...makes a perfect crispy topping. Thanks for the great recipe! Read More
Rating: 5 stars
BEST PEACH CAKE EVER!! Upon eating this my Dad said;"You NEED to bake another one. Right now like 'I'll-go-to-the-store-and-buy-you-more-peaches' right now!" I made this with fresh peaches and added a crumb topping. My aunt's crumb topping recipe: 3/4 cup of white sugar 3/4 cup of white flour 1/2 cup butter or margarine Crumble this up and sprinkle on top. I had to cook the cake a little longer till the topping was browned. Hope you enjoy this as much as I did!! Read More
Rating: 4 stars
Wonderful recipe, especially with fresh, ripe peaches. Would use almond flavoring instead of vanilla next time and sprinkle nutmeg as well as cinnamon on top. A rustic looking dessert rather then elegant. Small quibble, if you use fresh peaches, HOW MUCH??? I ended up doing two peach spiral layers. Also, my sides came up slightly higher then the peaches so I filled in with whip cream and sprinkled with toasted almonds. Was a huge hit, this is a keeper. Read More
Rating: 5 stars
The recipe says margarine and then later says butter. I used butter and while it was difficult to spread it was excellent. I have made it twice since once with canned pears and 1/2 the cinnamon. It is a wonderful and handy recipe. Read More
Rating: 4 stars
I made 1 plum used 4 plums sliced and 1 apple used 2 apples sliced. I made in 2 foil lined 8 inch square pan for easy removal. Used Splenda and 1/2 margarine and 1/2 applesauce. Had to add a bit of milk because the batter was too dry reduced cooking time by 5 minutes because of smaller pan. Dough not enough for 9 inch springform double for that size. Good basic kuchen recipe you can modify to your taste and fruit! Read More
Rating: 5 stars
Updated on 09/03/11. I LOVE this recipe! I have also made this with other fruit: Granny Smith apples tasted great but I wasn't happy with the appearance & texture of sliced apples. The crust baked faster than the apple slices. Next time I will chop them and might zap them in the microwave before adding to the crust. Mangoes - our family favorite so far. I chopped them coarsely used the almond flavoring and sprinkled the kuchen with toasted coconut immediate after baking. Very pretty presentation and wonderful flavor. This is definitely a 5-Star recipe and a new favorite with my German family. Even without the traditional custard in the filling they really loved this Kuchen. My only "tweak" was to use a 1/2 tsp almond extract because I had no vanilla extract. Next time might try adding some ground almonds to the dough and keep the almond flavoring. It went really well with the peaches. The crust would be a great base for just about any other fruit i.e. apples pears even berries. I used 3-4 very large fresh peaches from the farmer's market. I removed the skins by dropping into boiling water for a couple minutes and plunging into ice water. The skins slipped right off and the peaches were easy to slice. Read More
Rating: 5 stars
Awesome I made a spiral pattern with my peaches it tasted great. My only complaint is the way I cooked it. Because when it was done the peaches were stringy... still good though. _ Read More
Rating: 5 stars
I always use canned peaches with the juice drained. I sprinkle with only a little suguar & cinnamon before baking. The dough is pretty sticky and spreads thin in the springform pan but I find it rises when it's baking -- but not too deep. I'm going to try plums this summer (maybe stew then a little so they're soft to start) Read More
Rating: 5 stars
Lovely! I added some almond essence to the base and it turned out just great. Definetely will make again (even my peach-hating hubby loved it!). Thanks. Read More