This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches
This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches
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
Kuchen has been a treat in my family for years and this is the first I've tried my hand at making it. I'm a somewhat beginning baker at 22 but I really enjoy it. My aunt gave me her recipe but because I didn't have shortening or cream on hand I went with this one. The final product was very dry and really lacked flavor. My husband who loves the family kuchen didn't even finish his slice. The taste improves as you get to the crust but I was surprised at the blandness. The only change I made was adding 1/4 tsp of rum extract after the vanilla. Seems to me there should have been more flavor. Our family recipe is a little different, adding in a filling with the peaches comprised largely of eggs, cream, and sugar. I would suggest adding a little more sugar to this recipe!Read More
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!
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!!
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.
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 .
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.
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!
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. ^_^
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)
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.
If you're looking for a rich, but lightly sweet, fruity confection, this'll do nicely. I made the following changes: used a 10" springform pan and doubled the cake part; substituted butter for the margarine (I have a little Paula Deen in me); used 3 1/2 large fresh peaches; increased the sugar-cinnamon topping to 4 1/2 tbs sugar: 1 1/2 tsp cinnamon; lengthened bake time to about 50 minutes. Beware! The result is less like cake than buttery shortbread, but it is nonetheless tasty and it pairs well with the fruit. Some tips: serve with some fresh whipped cream for added moisture; leave the skins on the peach slices for a pretty, rustic look.
You won't have to twist my arm too hard to make this one again! Lovely! See my pic!
I love this - so here is my take on it: 1. It's a shortbread crust, so it will be dry(ish) 2. The dough IS sticky - BUT that is EASILY remedied. Sprinkle top with with flour as you are spreading with your fingertips. It is literally a non issue. 3. I always bake in a glass pie dish. I either serve from it, or it slides right out to serve on something else. 4. I have always used fresh peaches while they are in season, but might try this winter with some of the peaches I canned. 5. I like vanilla with peaches, so I haven't tried the almond.. not sure I will since I think it's pretty perfect with the vanilla. 6. I pour some of the peach juice on the top - just because. 7. I do top with a brown sugar, cinnamon, butter, and a bit of flour (all mixed together well). 8. Then I eat it.
Delicious. I used butter instead of marg., and added a crumb topping. Used four whole peaches, sliced. I had to bake it about 55 minutes total because of the topping. Oh, and I couldn't find my springform pan, so I used an oval baking dish...worked fine! A great recipe. Thanks for sharing it!
Great recipe! It turned out a little to wet, next time I will drain the peaches better. Hannah
Really lovely as is, though I did use almond extract rather than vanilla and real butter. Not too sweet. Perfect use of fresh peaches and a few blueberries for additional color. I did not feel the need for a strudel topping as some recommend, just some cinnamon sugar. Also would not double it as recommended by some...the fruit should be the star of this dish. It should be more like a tart than like a cake. Would be great with some homemade vanilla bean ice cream. CAUTION: Because it is not overly sweet, you could eat the whole thing yourself!
very pretty dessert. It was also very delicious! It took a lot longer to cook than listed, I added at least 30 minutes to the cooking time. It really never looked "golden brown" to me, so it was difficult to tell when it was done. I didn't read many reviews- I'm not sure if anyone else had a hard time spreading the dough into the pan with their hands?! What a mess. I tried, but ended up using a spatula- and it took me quite a while. This recipe is not something in my opinion that is easy to bake- but definitely something you should bake! It's wonderful.
Wonderful. The recipe was easy and a great way to use the seasonal fruit we had this summer. I added blueberries and raspberries as well as a granola topping.
This was very good! I did use butter as that is what I had on hand. I also followed the suggestions and used almond extract. I'm so glad I did - I think the almond flavor really made this cake special. I also added an extra sprinkling of cinnamon to the topping and used turbinado sugar in lieu of the granulated sugar for the topping. Thanks! Very nice with coffee and not overly sweet. You could serve with breakfast!
Kuchen has been a treat in my family for years and this is the first I've tried my hand at making it. I'm a somewhat beginning baker at 22 but I really enjoy it. My aunt gave me her recipe but because I didn't have shortening or cream on hand I went with this one. The final product was very dry and really lacked flavor. My husband who loves the family kuchen didn't even finish his slice. The taste improves as you get to the crust but I was surprised at the blandness. The only change I made was adding 1/4 tsp of rum extract after the vanilla. Seems to me there should have been more flavor. Our family recipe is a little different, adding in a filling with the peaches comprised largely of eggs, cream, and sugar. I would suggest adding a little more sugar to this recipe!
I have been making this for years (got the recipe from an old Pillsbury bakeoff booklet) and threw the booklet out by mistake during some pre-moving organzing! So glad to have found it it, because this is one of my favorites, and I have a bunch of fresh peaches (never made it with canned) that I have to use. Always good, always liked by everyone! I have also used other fruit and it comes out just perfect every time. Will be making it tonight!
Great! Fresh peaches are a must and the only major thing to note with this recipe is that it really does not make enough to serve 12. I opted to use a small round 8" pan instead of my springform and the batter really does spread quite thin - definitely double if you need a large enough dessert to serve. I added almond extract instead of vanilla and it gave a wonderful flavour with the peaches. Also used brown sugar in my topping, very yummy!
just the cake dough/kuchenteig I was looking for, you can use any fruit in season (plums, pears, strawberries - with glaze - cherries, apples ...) I used apples, raisins & almonds. double or triple this recipe makes a great sheet cake! yum yum this is the dough my nanny used to make for plum cake when I was little!
Excellent recipe. I doubled the crust, as others had suggested and I used almond extract rather than vanilla. Was a very tasty and will definitely make again. I would consider using a bit less butter as a fair bit of it melted out and ended up on the bottom of my stove. I baked this in a springform pan, and this did make it easier for the butter to leak out while baking. But, the crust was great, just the same.
My husband found it dry. I didn't mind it but it is more something you would eat while sipping tea. Maybe it needed more peaches to give it the moisture it needed.
I was the only one who liked it. It came out really pretty. I used fresh peaches. The batter was hard to spread though. Everyone else said it was too sweet. Maybe less sugar next time? Update: You can use other fruits or canned fruit. It works very well. The pie crust comes out nice and soft. I would recommend it with cherries or blue berries.
I made this yesterday and i was a little afraid to beat the flour into the wet mixture but decided to do that and it came out wonderfull.. i do think that if you use fresh peaches you MUST taste them first, if they arent very sweet i would use 4 tablespoons sugar (2 brown sugar, 2 white).. i mixed the peaches and sugar/cinnamon in a bowl before arranging them on the dough. then drizzled the sugar syrup that was left.. my family loved it... this is also very good with raspberries oops.forgot to say, i doubled the recipe for the dough and used 2 large fresh peaches
Having spent a couple of years living in Germany with the baker driving through the village with fresh baked goodies in his station wagon, beeping for the house fraus to come get their bread and desserts, I loved kuchen. Years ago I found a recipe for blueberry kuchen that I always make when blueberries are in season and my family loves it. The crust recipe for this peach kuchen is the same as my blueberry kuchen, and I use my food processor to make the dough. I used 2 fresh ripe peaches that I skinned after dipping them in boiling water for a few seconds. It is excellent and we will now have peach kuchen when they are in season too!
quick,easy and delicious. I'll make this again!
mmmm this was delish and very easy to make. my 5 and 3 year olds had fun helping me bake this yesterday afternoon. we also really enjoyed the final product - the cake is almost shortbready in it's taste and texture.l i used canned peaches but would love to use fresh next time- need to think ahead better! thanks!
I can't get enough of fresh peaches this time of year, so I thought I'd try this as an alternative to peach pie. The only thing I would do differently is to use brown sugar on top. Otherwise, this is great - not at all heavy, and not too sweet. Thanks!
This was super easy to make! I took it to a work potluck and it disappeared fast! I like that it wasn't super sweet. Thanks for the great recipe.
I used fresh peaches and baked the cake in a pie plate. I also used brown sugar on the peaches. We really enjoyed it and I'll make this often. Thanks!
I cannot believe this received ANY good ratings! I was searching for my German mom's recipe and this seemed the closest so I was very eager to undertake it this morning & enjoy it later this evening after dinner. What a WASTE of not only ingredients, but my TIME! The batter was TOO STICKY to spread with my fingers(???) so I used a spatula; then there wasn't nearly enough batter! I know for a fact I followed this to a "T", so it wasn't an error. My mom baked the cake first in a type of fluted tart pan with a raised bottom; when she turned it out, she spread drained canned peaches pinwheel style on the top while still a bit warm. The juices soak right in! Then she would spread some type of sweet glaze over the top... while the cake portion was NOT "sweet" (which I prefer), the yummy jell-like topping was, and it was the most delicious cake I ever had. I wish my mom were still around so I could ask her, but in the meantime, I'm still trying to find her recipe! Think I might try this batter again, but double it... then add peaches on top afterward as I described. This also took 45 minutes to cook at 350, and it still isn't evenly cooked. Sad about losing this morning too.
I also found that it wasn't enough dough to fill a 9 in springform pan....it came out really really flat. It's too bad because I was hoping to take it to a pot luck tonight which won't be happening. I'll try to double the recipe next time.
very good!! used granny smith apples instead of peaches... delicious!
Great summer recipe. I made it with fresh peaches topped it with sweetened whipped heavy cream. Mmmm!
I came up with 8 TINY servings, instead of 12, so the crust definately needs doubling. Other than that, it was an amazing desert! A keeper! PS: The cinammon may seem too much (and kinda spoils the presentation), but it is just right.
I've made this a few times. I have another recipe for Kuchen, lots more dough though, this was a nice change. Definatley make it again!
This was very nice. I found when I was spreading the dough in the cake tin to just lightly dust my hands with a bit of flour made it easier. Also next time I will try to use brown sugar and cinnamon, as it could use a bit of something. Otherwise a keeper.
Sherry made this dessert for us after an excellent meal of BBQ steaks and it was great..not too heavy, not too sweet....very yummy!
Very good. I thought the crust was a little thin, but it could be the size pan I used. This reminds me of a german apple cake my mom used to make, which I will post here later.
Excellent! Made this for a work meeting, and it went over great. Followed the instructions completely, but used fresh peaches since this is the perfect season for them!
I wasn't sure how this recipe would turn out and was pleasantly surprised. I used fresh peaches as they were in season and should have cooked them more before using them in this as they were still hard when the base was browned. I used other reviewer's suggestions and tried almond extract and the overal taste was good, but not outstanding, although good served with custard. Will try this again with tinned peaches instead.
I loved this kuchen. I used fresh frozen peaches, thickened with cornstarch (cooked first) and an orange juice/powdered sugar glaze. You're right, it is very easy. Great taste.
very, very good! I used fresh peaches and put vanilla bean ice cream on top. YUM!
awesome!! make sure if you use frozen peaches to completely defrost then pat excess juice off.
I’ve been making this for a long time. Excellent
We recently moved to a house with a peach tree. I'm experimenting with ways to convince my husband that peaches are not as bad as he remembered as a child. This was an easy first try. I added Kurogoma to half, because I like the nutty flavor. I also substituted butter, and I topped it with brown sugar. The experiment worked, and my husband took a second, larger piece,
This is a great recipe that is quick & easy to put together. The crust is not overly sweet, and the cinnamon complements the peaches, to my surprise (I don't recall ever combining them). I made this with fresh just-ripe peaches but otherwise followed the recipe as written; 6 unpeeled small peaches (cut in 8ths) yielded 2 rows of slices that held together nicely and didn't turn to mush. As other reviewers have suggested, I will try doubling the crust next time, as it is a little thin on the bottom. Updated Sep 2015: My original review failed to mention that it was made using butter (unsalted). This recipe is now a family favourite. The recipe doubles well in a 9x13 dish with 8 fresh peaches and the original quantities for the crust. I use cold butter straight from the fridge, which gives a crumbly result for pressing into the dish (less messy) and bakes up very nicely.
This takes no time at all, and is a nice light dessert. The slices can even be used as danish.
Made this for Oktoberfest. Turned out wonderful! I used canned peaches and doubled the crust mixture and it was sooo good. It is so quick and easy, I'll definately make it again. Thanks for the great addition to my favorite recipes!
This turned out pretty good. I think you could use a smaller pan if you don't have the size recommended, though and it would do just as well. I thought my crust was a little thin trying to get it to cover the entire area. As far as the timing in the oven, I think you will need to watch it and make sure you don't take it out before the peaches are bubbling in the middle. I was given some blueberries by a neighbor & put some of them on the top as well as the peaches for color and variety. Turned out great.
Perfect as written. Fast, easy and you can use whatever fresh, frozen or canned fruit you want or have on hand. Play with it on the extracts for example lemon with blueberry, almond with peach, etc. Many Thanks SHER!15!
Family favourite this one! Pouring some of the juice from tinned peaches over the top before sprinkling with cinamon/sugar makes the top moister and balances out the flavour a bit.
i like this.many fruits can be used instead of peach and so easy to make.if u have unexpected guests this recipe is ideal for serving.its ready quickly
This recipe works well and turns out just like the photo. I will make it again, it is delicious.
On the plus side, it's incredibly easy to make, however I found it to be completely lacking in sweetness. I'll probably make it again, but really tweak it a lot more.
This has become a family favorite; it's so simple to throw together, and so delicious. Thanks!
I usually don't send in reviews, but this one really was a disappointment. I've never made a kuchen, so I may not know how they are supposed to be, but this was really dry. Not sweet at all. More like a biscuit with peaches on it. I definitely would not make it again. Sorry!
Followed the recipe exactly except substituted almond extract for vanilla. Didn't have a springform pan so put parchment paper in a square 9" pan. VERY difficult to spread, so didn't go up the sides just made them a bit higher than the rest and sliced peaches thin. Baked for 40 min. Absolutely delicious, almost cookie-like bottom with peaches on top, WOW
It became my family recipe! It's very easy to make and delicious! Play with fruit filling. My favorite is canned peaches, but canned pears taste great too!! My husband is asking me to bake it every few days :)
Awe......, wait for it, .....some. Absolutely awesome!
I made this for a Labor Day BBQ. Everyone loved it!! I thought it was a little dry but I used fresh peaches instead of can cause that was what I had on hand. Next time I think I will add a crumb topping per other reviews.
I have made this recipie about 10 times and everyone loves it, plus it looks pretty and is super easy. Sometimes I use apricots instead of peaches. It is fast, easy, foolproof and reliable. What more can you ask?
Making for the second time today - only with fresh sour cherries - I saw a few people say the didn't like that it wasn't sweet but I grew up in a german household and that is something that is typical and that I really like about european desserts as opposed to north american ones. Its more about individual flavours (almonds or hazelnuts or cherries) then just sweetness. I grew up eating kuchen mit cafe - cake and coffee - every afternoon - usually plum not peach. This would have been served with a fresh dollop of whipped cream and if sour plums or cherries sprinkled with enough sugar to cut the sour. Perfect afternoon or breakfast dish. I did dbl the recipe and use butter not margarine because thats just more authentic - and low cal ha ha ha :) - and have done in both spring form and just glass baking dish - lots of greasing the pan for that one. enjoy
we did not like this recipes
It was great! Simple and tasty :)but the key here is the fresh peaches. I used very ripe peaches and it was great.
This was amazing! I did use the suggestion of switching to almond extract, which was good. I'll definitely keep this recipe around and change out the fruits and add different toppings. Great base recipe though!
This turned out really pretty but I didn't think it was very good. Not sweet enough, kind of bland.
I doubled the "crust" as suggested by someone but I think that dried it out a bit due to the much longer cooking time. Still tasty though and I'll make it again but will cut back the crust ingredients to 1.5 the amount instead of double. Fresh Niagara peaches worked well.
Hmmm this was so yummy especially warm out of the oven. I only had half the peaches called for so I cut the recipe and made cupcakes instead. I pressed the dough into the cupcake holder and topped it with diced peaches and the sugar mixture. Half the recipe made 8 short cupcakes.
It was simple to make and tasted great.
Awesome, awesome, awesome! Thank you so much for this recipe. I used sucanat and agave nectar to sweeten it, and it turned out beautifully. I will make this over and over again!
There was something off about this recipe...could be my fault, since I added a sprinkle of nutmeg to the top. I also used fresh peaches. Thanks, but I won't make this again.
"Spread dough with hands over the bottom and sides of the pan." That is impossible, since the dough turns so sticky it covers your hands like a glove. I had to add more flour to be able to handle and spread it. I am not sure how much more, since it all got kind of messy.
Very tasty! Fresh peaches and real vanilla made it extra good. Next time I make it I will double the batter recipe however, it was much thinner than in the picture and I would have preferred it thicker.
Used Amish canned peach halves, .not as sweet, drain well. Delicious!
***** Great Dessert. Even passed out 12 year old grandson's approval.
Excellent recipe! I made the mistake of trying to move it to another plate before it was cooled and the whole thing fell apart. So I didn't take it to the company picnic, but my kids and my hubby devoured it. I'll try it with other fruit next time.
Amazing recipe! Not too sweet just perfect for my taste. Pretty much followed the recipe just added a streusel topping. I think next time I will a little more sugar to the batter cuz my husband loves sweet things sweet. Will definitely make this again!! Thx for posting this!
Easy and quick and absolutely delicious.
I thought the Kuchen looked to flat.
Perfect crust similar to a tender shortbread cookie. The recipe definitely needs to be doubled so take my advice and do not make the original one - double your ingredients and you'll be happier. Original recipe will not go up the sides of pan and if you can get it up there the bottom is paper thin. I doubled it and only spread it on the bottom and I also used butter instead of margarine. What a delicious bottom cake for just about any kind of fruit - I used canned peaches as it's winter now, but I'm looking forward to using it for the upcoming spring and summer fruits!
This was awesome. It's quick. It's easy. I've done peaches and apples. Both ways turn out great. I recommend melting the butter margarine then there is no issues.
I made this with fresh peaches and used enough to fill the pastry. I chilled the dough to make it easier to handle and floured my hands when spreading the dough. My husband gave it his best compliment--"This is Greenbrier quality!" I am making three more today to freeze.
so very good
Great recipe! Although this is the first time I’ve made such a soft dough, it was easy. Very tasty and versatile. The second time I made it I had about a 1/2 cup of blueberries I wanted to use up so I sprinkled them on top of the peaches. Next time I will try apples, or maybe cherries, or........mmmmm.
Followed advice of others, 400 degrees, 50 minutes, 5 Tbsp cornstarch, foil edges for all but last 15 min. Great result.
I have made this 2 times now. I used my frozen palisade peaches. This is so easy and tastes yummy! This will be my new go to recipe for any fruit
I used a 10” springform pan so I adjusted the ingredients to accommodate the larger pan. I substituted the sugar with granulated Stevia. You only use have as much Stevia as sugar. I used fresh peaches instead of canned. I loved it, my husband loved it, and so did my Sunday School class. Thanks for the recipe. I’m making it tomorrow for my sister, kids, and grandchildren.
I am loving finding great recipes for the loads of peaches my tree is giving me this year! This pie is very tasty with a spoonful of vanilla ice cream or whipped cream. When patting the crust in the pan, I dipped my fingers in flour to keep from sticking.
I’ve a bunch of peaches from the peach truck that I was trying to use when I stumbled upon this recipe. Having married a German, I hoped I could put a smile on hub’s face. This was Delish! It’s not too sweet, like most German kuchen. My husband said “Yum!” Will definitely be making this again! I added a streusel topping, like some of the reviews suggested. Thank you!
Make sure you roll or flatten the dough out to very thin. The "cake" part is better when you allow the juice from peaches to soak through. Just a tip.
Absolutely perfect the way it is, don't mess with the recipe and don't expect a heavy sweet cake.
I made this yesterday and it was fantastic.I will definately make this again and again :)
I made this tonight for dessert. I HATE peaches, but I LOVED this. I'm already planning to make it for family get togethers, and I have some ideas about other variations.
This was delicious! I used four fresh peaches peeled and sliced but did everything else exactly the same. I will make this over and over and over.
I love this recipe! We've made it several times now and it's always a hit.
Great crust! Didn't go very fast though.