Are you looking for a simple, rustic, and utterly comforting cake that’s perfect for a lazy afternoon with a cup of coffee? A dessert that is wonderfully tender, packed with sweet, juicy peaches, and has a crisp, cinnamon-sugar top? It’s time to discover the old-world charm of German baking with this classic and incredibly easy Peach Kuchen.
This isn’t just a recipe; it’s a taste of cozy tradition. “Kuchen” is the German word for cake, and this style of simple, fruit-topped cake is a beloved staple of “Kaffee und Kuchen” (coffee and cake), the cherished German afternoon tradition. We’ll show you how to create a unique, buttery cake dough that you press right into the pan, then top with a beautiful arrangement of peaches for a dessert that is humble, beautiful, and unbelievably delicious.
Table of Contents
Table of Contents
Recipe Overview: A Rustic German Classic
What makes this Peach Kuchen so special is its unique texture and its simple, fruit-forward flavor. The dough is a wonderful hybrid—richer than a cake but softer than a cookie—that creates a tender, buttery base and a rustic crust to hold the juicy fruit. Topped with a simple, crunchy layer of cinnamon and sugar, this is a home-style cake at its absolute best. It’s a wonderfully easy recipe that is perfect for bakers of all skill levels.
| Metric | Time / Level |
| Total Time | 55 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 9-12 |
The Essential Ingredients for a Perfect Kuchen
This recipe uses a handful of simple, classic pantry staples to create a truly spectacular dessert.
- The Buttery Cake Base: This is the unique, tender foundation of our kuchen.
- Butter: For the absolute best, richest flavor, this recipe shines when made with real, unsalted butter instead of margarine. Make sure it is softened to room temperature so it can cream properly with the sugar.
- Sugar, Egg, and Vanilla: These classic ingredients provide sweetness, structure, and a warm, aromatic flavor to our cake base.
- Flour, Baking Powder, and Salt: The simple dry ingredients that give our cake its tender crumb and a little bit of lift.
- The Peaches: The sweet and juicy star of the show. This recipe is wonderfully versatile.
- Canned Peaches: Using a large can of sliced peaches makes this an incredibly easy and convenient dessert that you can enjoy all year round. Be sure to drain them well!
- Fresh Peaches: When peaches are in season, using fresh, ripe fruit will take this cake to the next level. You’ll need about 4-5 medium peaches.
- The Cinnamon-Sugar Topping: The simple, crunchy, and irresistible finish. A generous sprinkle of white sugar and ground cinnamon over the top of the peaches before baking creates a beautiful, slightly crisp, and fragrant crust that is the perfect finishing touch.
Step-by-Step to the Best Peach Kuchen
Follow these simple, detailed steps to create this warm and comforting German-style cake.
Step 1: Make the Buttery Cake Dough
First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
Pro Tip: Using a springform pan is highly recommended for this recipe. Its removable sides will allow you to release and serve the finished cake easily and beautifully, without having to flip it over.
In a small bowl, sift or whisk together the 1 cup of all-purpose flour, the 1/2 teaspoon of baking powder, and the 1/4 teaspoon of salt. Set this aside.
In a separate large bowl, use an electric mixer to cream together the 1/2 cup of softened butter (or margarine) and the 1/4 cup of white sugar. Beat on medium-high speed until the mixture is light in color and fluffy in texture.
Beat in the 1 large egg until it is well combined, then stir in the 1 teaspoon of vanilla extract.
Add the flour mixture to the wet ingredients and beat on low speed until a soft, thick dough comes together.
Step 2: Press the Dough into the Pan
Now for the unique part of this recipe! Spread the soft dough with your hands over the bottom of your prepared springform pan. Gently press the dough up the sides of the pan about 1 inch to create a rustic crust that will hold the peaches.
Pro Tip: This dough will be soft and a little sticky. To make it easier to press into the pan without it sticking to your fingers, you can lightly flour your hands or use the back of a spoon to guide it into place.
Step 3: Arrange the Peaches and the Topping
Arrange the drained peach slices in a beautiful, decorative “spoke” or spiral pattern over the top of the dough.
In a small bowl, stir together the 3 tablespoons of white sugar and the 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the top of the peaches.
Step 4: Bake to Golden Perfection
Place the kuchen in the preheated oven and bake for 35 to 40 minutes.
You will know the cake is perfectly done when the cake is a beautiful golden brown and a wooden skewer or toothpick inserted into the cakey part comes out clean.
Let the kuchen cool in the pan on a wire rack for at least 20-30 minutes before releasing the springform side and slicing.
The Best Easy & Classic Peach Kuchen Recipe
A simple, German-style fruit cake, or ‘Kuchen,’ featuring a tender, cookie-like crust and a sweet peach topping. A simple dough is made by creaming together margarine, sugar, and an egg, and is then pressed into the bottom and up the sides of a springform pan. The crust is filled with a decorative arrangement of canned peach slices and finished with a sprinkle of cinnamon sugar before being baked until golden brown.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Total Time: 58 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- ½ cup margarine
- ¼ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 (29 ounce) can sliced peaches, drained
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the margarine and 1/4 cup of sugar with an electric mixer until light and fluffy. Beat in the egg, then stir in the vanilla.
- Beat in the flour mixture until a dough forms.
- Spread the dough with your hands over the bottom and about 1 inch up the sides of the prepared springform pan.
- Arrange the drained peach slices in a decorative spoke pattern over the dough.
- In a small bowl, combine the 3 tablespoons of sugar and the cinnamon. Sprinkle this mixture over the peaches.
- Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown.
- Let cool before releasing from the pan and serving.
Notes
- This recipe uses a 9-inch springform pan, which makes it easy to remove the finished cake for serving.
- The dough is thick, so it’s best to press it into the pan with your hands rather than trying to pour it.
- This cake is a type of ‘Kuchen,’ the German word for cake, and is often enjoyed as a coffee cake.
Nutrition
- Serving Size: 1 slice
- Calories: 200-250
- Sugar: 20-28 g
- Sodium: 150-200 mg
- Fat: 10-14 g
- Saturated Fat: 2-4 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 1 g
- Protein: 2-3 g
- Cholesterol: 15-25 mg
Serving Your German Peach Cake
This Peach Kuchen is a wonderfully versatile cake. It’s delicious served warm from the oven, at room temperature, or even chilled from the refrigerator the next day.
It is absolutely perfect served as it is, for a classic German “Kaffee und Kuchen” (coffee and cake) experience in the afternoon. For a more decadent dessert, you can serve a warm slice with a dollop of fresh, sweetened whipped cream or a classic scoop of vanilla bean ice cream.
Storage and Make-Ahead Tips
This simple cake stores beautifully, and the flavor is just as delicious on the second day.
- Storage: Store any leftover kuchen, covered tightly, at room temperature for up to 3 days. After that, it is best to store it in the refrigerator.
- Make-Ahead: You can bake this cake a full day in advance. Let it cool completely and store it, covered, at room temperature until you are ready to serve.
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Creative Recipe Variations
This simple and rustic kuchen is a fantastic base for all sorts of delicious fruit cakes.
- Add a Classic Streusel Topping: For a more traditional German Streuselkuchen with a crumbly topping, you can make a simple streusel. Mix together 1/2 cup of flour, 1/4 cup of sugar, a pinch of cinnamon, and 4 tablespoons of cold, cubed butter until crumbly. Sprinkle this over the peaches before baking.
- Use a Different Fruit: Kuchen is wonderful with a variety of other fruits! Try this same recipe with thinly sliced apples (peeled), plums, apricots, or even tart cherries.
- Add a Creamy Custard Layer: For a richer, more custard-like version, you can whisk together 1 egg, 1/4 cup of heavy cream, and 2 tablespoons of sugar. After you have arranged the peaches on the dough, pour this simple custard mixture over the fruit before you sprinkle on the cinnamon-sugar and bake as directed.
Enjoy a Taste of Old-World Baking!
You’ve just created a wonderfully simple, comforting, and nostalgic dessert that is a true taste of German home baking. This classic Peach Kuchen is a perfect harmony of sweet, juicy fruit and a tender, buttery cake. It’s a humble yet elegant dessert that is sure to become a cherished recipe in your home.
We hope you love every last, delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a simple, rustic cake!
Frequently Asked Questions (FAQs)
Q1: What exactly is a “Kuchen”?
Kuchen is the German word for cake. In the American context, it usually refers to a specific style of single-layer German dessert cake that is often made with a simple yeast or butter-cake dough and is topped with fruit, a crumble (streusel), or a custard. It is typically less sweet than an American-style layer cake and is often enjoyed in the afternoon with coffee.
Q2: Can I use butter instead of margarine in this recipe?
Yes, absolutely! It is highly recommended to use real, unsalted butter instead of margarine for this recipe. Butter will provide a much richer, more delicious, and more authentic flavor to the cake. Simply use an equal amount of softened, unsalted butter.
Q3: Can I make this with fresh peaches instead of canned?
Yes, and when peaches are in season, it’s a fantastic choice! You will need about 5 medium, ripe but still firm peaches. For the best texture, it is recommended to peel them first using the blanching method (dipping them in boiling water for 30-60 seconds). Then, simply slice them and arrange them on the dough as directed.
Q4: How do I know when the kuchen is done baking?
There are two key signs to look for. First, the cake portion around the edges should be a beautiful, deep golden brown. Second, a wooden skewer or a toothpick inserted into a cakey part of the dessert (avoiding a peach) should come out clean, with no wet batter attached.
Q5: Why do I need to use a springform pan?
A springform pan has sides that can be removed with a latch, which allows you to release the cake cleanly without having to invert it or lift it out. This is especially helpful for a cake like this with a delicate, pressed-in crust and a beautiful fruit topping that you want to keep intact for a stunning presentation.