Summertime Peach Kuchen
This lovely summertime favorite the Peach Kuchen is bound to be your new favorite recipe. It features luscious fresh peaches and a very simple cake. The finished result is a cake baked up and around a peach layer, all lightly dusted with spiced granulated sugar. Sweet and simple, and perfect for fresh fruit.
When I was a kid, oh my gosh that sounds a whole lot like “back in my day.” Nevertheless I will persist, back in my day we never had enough peaches to cook with. Growing up in Alaska peaches were not something you just “got” at the store. The store might have had them but they were typically too expensive to actually buy enough to bake with.
So imagine my surprise and delight, when I discovered as an adult, how beautifully peaches can be made into all kinds of recipes! Especially sweet and perfect
Now I buy peaches by the case. From a semi-truck that drives them all the way from California to the church by my house. They sell their fruit out of the truck and honestly Tree Things fruit is some of the best. They check the fruit before you get it to make sure it’s clean and not rotten. I can also buy nectarines, cherries, and more from this magical fruit truck.
What You Need To Make A Peach Kuchen
- all-purpose flour
- granulated sugar
- baking powder
- ground cloves
- salt
- cold butter
- egg
- milk
- peaches, sliced to about ½ inch thick, or about 1 ½ cups frozen
- granulated sugar
- cinnamon
Do You Need To Peel Peaches When Baking?
Yes and no. You CAN peel peaches if the baked skin bothers you. But when sliced thin for this cake there isn’t a lot of skin to the slices. Baked peach skin can get a little crisp or tough. But peach skin can give your bakes a little color.
If baked peach skin bothers you, you can peel the peaches. The process is exactly the same as for peeling tomatoes. Cut an X in the bottom of the peaches, dip briefly in boiling water, then chill immediately. As soon as the peach is cool to the touch slip the skin off the peach.
If you don’t want to bother with all this then just grab a bag of frozen peaches. They’re peeled and sliced and ready to use!
Free Stone Peaches Or Cling?
You would think that free stones are the way to go here, and they’re perfect for this recipe! The pits just come right out when sliced in half. They’re easier to pit than cling peaches.
But don’t discount cling peaches. You can easily cut these peaches off the pit. Slice the peach almost in half. then cut the other 3 sides of the peach off the pit. From there cut into slices. There will be peach left clinging to the pit but you won’t lose too much peach.
What To Serve With A Peach Kuchen?
Since this peach kuchen is just a peach cake, you can serve it with any of the common accompaniments for summery desserts. Think along the lines of ice cream, whipped cream, cool whip, or even a drizzle of heavy cream.
Got Leftovers?
Store well covered at room temperature for up to 24 hours. After that move it to the fridge. For best taste and eating experience consume within 2 days.
Peach Kuchen
Equipment
- 9-inch springform
Ingredients
- 1 ½ cups flour
- ⅔ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cloves
- ¼ cup cold butter
- 1 egg
- ½ cup milk
- 2 large peaches sliced to about ½ inch thick, or about 1 ½ cups frozen
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
Instructions
- preheat the oven and then meanwhile in a large mixing bowl, combine flour, sugar, baking powder, salt, and cloves, and stir to combine
- Grate cold butter over the top, and stir in well, or cut cold butter into the mixture until it’s the size of small peas
- Make a well in the center, and add egg
- Beat the egg a bit, then add the milk, and stir all together
- Pour into a greased 9 inch springform pan
- Layer peaches over top
- Mix cinnamon and ¼ cup of sugar together, and sprinkle over the peaches
- Bake in preheated oven for about 35 minutes, until a toothpick inserted into the center (between peaches) comes out clean
- Remove from oven and let cool 10 minutes, then loosen the sides, and remove the springform. Let the cake finish cooling on the bottom of the pan
- preheat oven to 350°
