Go Back
–+ servings
German Peach Kuchen Recipe

German Peach Kuchen

iamwinfred
This German Peach Kuchen recipe is the kind of dessert that turns a plain Sunday afternoon into something worth remembering. A buttery shortbread crust holds slices of ripe peaches, and a silky sour cream custard sets over the top as it bakes. This old-world classic leans closer to a custard pie than a layer cake, and it's wonderfully forgiving with fresh, frozen, or canned peaches.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Brunch, Dessert
Cuisine German
Servings 8 slices
Calories 310 kcal

Equipment

  • 9-inch springform pan regular 9-inch pie dish works as substitute
  • Pastry blender or a fork works fine
  • Glass mixing bowls
  • Hand mixer optional, for custard
  • Whisk
  • Vegetable peeler
  • Paring knife
  • Measuring cups and spoons
  • Wire cooling rack

Ingredients
  

For the Crust

  • 1 1/2 cups all-purpose flour 180g
  • 1/2 cup unsalted butter 113g, cold and cubed
  • 1/3 cup granulated sugar 67g
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

For the Peach Filling

  • 5 cups fresh peaches about 5-6 medium peaches, peeled and sliced 1/4-inch thick
  • 1/3 cup granulated sugar 67g
  • 1 teaspoon ground cinnamon

For the Custard Topping

  • 1 cup full fat sour cream 240g
  • 2 large egg yolks
  • 1/3 cup granulated sugar 67g
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 pinch ground nutmeg

For Garnish

  • powdered sugar for dusting

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 9-inch springform pan with butter or nonstick spray.
  • Whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces. Stir in sugar.
  • Press the crumbly dough evenly across the bottom and 1/2-inch up the sides of the prepared pan. Prick the bottom with a fork.
  • Bake the crust for 10 minutes until edges are barely golden. Remove and set aside, keeping the oven on.
  • Peel and slice peaches 1/4-inch thick. In a bowl, toss peach slices with sugar and cinnamon until evenly coated.
  • Arrange the cinnamon-sugar peach slices over the par-baked crust in an even layer, slightly overlapping. Return to oven and bake for 20 minutes.
  • While peaches bake, whisk together sour cream, egg yolks, sugar, flour, vanilla, and nutmeg until completely smooth.
  • Reduce oven to 350°F (175°C). Pour the custard evenly over the baked peaches. Return to oven and bake 25-30 minutes until set around edges with a slight jiggle in center.
  • Cool on a wire rack for at least 30 minutes before releasing springform sides. Dust with powdered sugar just before slicing and serving.

Notes

  • Use cold butter straight from the fridge for the flakiest crust texture.
  • Don't skip the par-bake step—it keeps the bottom crust from turning soggy under the peaches.
  • Drain excess juice from very ripe peaches before adding them to the crust.
  • Let the kuchen cool fully before slicing for the cleanest custard layer.
  • Check the custard at the 25-minute mark, since oven temperatures vary.
  • For canned peaches, drain thoroughly before using. For frozen, thaw and drain completely.
  • This kuchen can be made a day ahead—store covered in the refrigerator and serve cold or gently reheated.
  • Substitute plums, apples, or nectarines for peaches for easy seasonal variations.
  • For individual servings, divide the crust and filling among a muffin tin.
  • Freezing is not recommended as the custard texture suffers after thawing.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 35gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 110mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 4mg
Keyword german peach dessert, peach kuchen, sour cream custard cake, summer peach baking
Tried this recipe?Let us know how it was!