Moist Peach Kuchen Recipe
Moist Peach Kuchen Recipe is made with fresh or canned peaches; the perfect summer cake dessert served warm with whipped cream or Vanilla ice cream! WATCH THE VIDEO!
For the end of summer, this moist Peach Kuchen Recipe is one of our favorites! It reminds me of this quote …
“Food is more than the sum of its nutrients and a diet is more than the sum of its foods … Food is about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our identity.” -Michael Pollan
I love Michael’s thoughts on food. It’s so true … food is so much more than what we put into our mouths. It’s very social–each bite can take us to our past, create new experiences for the present. It can bind us together for what is to come.
Food is love, and it makes us who we are, in so many ways!
A Sunday afternoon
Which brings me to this recipe today, a childhood favorite on a Sunday afternoon. Especially in the winter months, with little fresh fruit available, my mom would make Moist Peach Kuchen Recipe with her own canned peaches.
Every bite was comfort. How could it not be, with white flour and sugar? LOL.
When I made a pan of kuchen (the German word for cake) this past week, we reminisced about the Sunday afternoon treats that mom would make years ago.
How to can peaches?
For this cake I opened a jar of newly canned peaches, which, by the way, if you’re new to canning, head over to Harry & David’s blog for a step-by-step post on how to can peaches! It’s easy! I’ll walk you through the process and show you the tools, ingredients, and “how to” process, with the end result: Beautiful jars filled with locally grown halved peaches!
You have a choice with canned peaches to add a lot of sugar, little sugar, or no sugar. I’ve tried the “no sugar” in the past, and they don’t seem as flavorful. This time I used “little sugar” and they turned out great. They had a bit of tartness to them in the cake, which I thought made it even better. I want to try this cake with canned pears, and maybe a brown sugar topping.
Peach Kuchen Recipe
Back to the cake. The original recipe calls for 2 large cans of purple plums, for which I substituted the peaches.
I also did not add the final “drizzle” and nuts but you may want to try that. But for now, take one bite, and I promise you will not be able to stop.
Tart and sweet. Perfection!
Peach Kuchen Recipe
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1 egg
- 1 cup milk you can use evaporated
- 1/2 cup butter melted
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 quart canned peaches sliced (drained – keep the juice)
- 2/3 cup flour
- 2/3 cup sugar
- 6 Tbsp. butter melted
- Whipped cream optional
Instructions
- In a mixing bowl, add the melted butter, egg, milk, sugar, and vanilla and almond extracts. Mix well. Then add the flour and baking powder; stir.
- Spoon the cake batter onto a greased cookie sheet or jelly roll pan. The dough will be thin and thick. Spread smoothly to the edges.
- Place the sliced peaches evenly on the dough with the cut side down.
- Spoon some of the juice on the peaches.
- To make the streusel topping, mix 2/3 cup of flour, sugar, and 6 Tbsp. of butter.
- Sprinkle the streusel topping over the cake.
- Bake at 350 for about 25 minutes. You’ll know its done when it’s bubbly and slightly browned along the sides. Don’t over bake!
- When the cake is slightly cooled, pour a drizzle (powdered sugar mixed with a tiny bit of milk) over the cake and sprinkle with chopped nuts (optional).
- Serve with whipped cream or Vanilla ice cream.
Video
More kuchen recipes: Plum Blitz Kuchen [The View from Great Island], and Holiday Apple Kuchen [Barbara Bakes].
reposted and updated from 2014
I used frozen peaches and it came out perfectly!! Sooooo good and very easy!!
Frozen peaches are delicious! Thanks for sharing! :)
Absolutely delicious! Lost my jelly role pan so I used9 9 x 13 glass pan and cooked 10 min more. Came out amazing.
Yay! So glad you enjoyed it!
Also, could I use a 9X13 inch pan? Thanks again!!!
This recipe is thinner, thus using a larger pan. You’ll have to cook it longer if you use a 9×13, and it won’t be quite the same!
If I were using canned peaches, how much juice would I use? This looks fabulous!!!
If you use canned peaches, Anita, you’ll need to drain them first :)
Thank you for this recipe, I made this with fresh raspberries and added a little powder sugar glase it turned out so good that my husband went back for another peace. This is a must keep recipe, I want to try it with blue berries.
So glad you loved it, Patty! :)
How big a jelly roll pan? I have several sizes
Thank you for helping me. I used your recipe only except peaches I used rhubarb and strawberries. I cut them up and drizzled a little sugar and lemon juice over them yesterday. Then tonight I used this instead of the peaches and to add moisture I sprinkled heavy whipping cream over it.
I did have to cook it longer. This is due to one of 2 problems. 1) I use stone and it does not take moisture out of food the way metal pans will – it will not burn. 2) I am at 3200 ft.
I could not agree with you more about canning outside, makes the process so much more enjoyable. Thanks for the recipe.
You’re welcome, and enjoy!
This sounds really good but please update your directions to include the vanilla and almond extract. I followed the directions and realized I didnt add those since it did not show in the directions. I added it to the pan and tried to swirl it around the batter but I have a feeling I will throwing away the batter and starting over. Nothing worse than getting to the end of the making and realizing some ingredients were not added.
Fixed! You’ll be fine with swirling it in the batter, Rhonda. Enjoy!
Love this! I grew up in a very German town, so kuchen always reminds me of home.
Could I use fresh, frozen or peaches from a can and get the same result?
For sure fresh, not sure about the frozen (because of the liquid in them), but you could try, Jen!
I need to make this now!