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This favorite dessert—a recipe from my mom—is one I make for many of my dinner guest. It tastes incredible warm or cold. —Rachel Garcia, Arlington, Virginia
Nutritional Facts 1 slice equals 417 calories, 19 g fat (12 g saturated fat), 98 mg cholesterol, 217 mg sodium, 60 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Cinnamon Peach Kuchen in Taste of Home December/January 2009, p69
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Reviewed on Dec. 30, 2010 by judyv1111
This is a very nice recipe. Just a little too sweet for my taste though, so when I make it again I will decrease the amount of brown sugar. Other than that it's great, and very simple to make. The crust is fabulous, and I will be using it on other pie recipes as well. Even though it's a little too sweet it still gets 5 stars! Excellent recipe!
Reviewed on Oct. 25, 2010 by Cowgirlaliena
we absolutely love LOVE this recipe. So so good, we make it again and again.
Reviewed on Jun. 02, 2010 by brewcityblondie
I made this for my family and we all went CRAZY over it - it's FABULOUS - very rich and delicious! I've shared this recipe with friends as well. Can't wait to make it again! Mary Lynn Strasser
Reviewed on Jan. 21, 2010 by BrendaCarr01
I made this recipe exactly as stated. The only thing I will change when I make it again is add about 7 minutes to the second baking time. The custard wsn't quite firm enough for my taste. I think the reviewer that complained about having to bake twice as long probably didn't read the recipe all the way through before starting. Good reicpe, I will make this again.
Reviewed on Jan. 21, 2010 by okra29
This dessert was extremely sweet.
Reviewed on Jan. 20, 2010 by nfeldhaus
This is not a kuchen in any way!
Reviewed on Aug. 26, 2009 by maryhope
I used fresh peaches, about 4 cups of sliced peaches that I patted dry with paper towels and for the custard 3 egg yolks, 1 cup heavy cream and 1/3 cup non-dairy vanilla liquid creamer and it was delicious. I will definitely make this recipe every peach season.MaryLyn Hope
I used fresh peaches, about 4 cups of sliced peaches that I patted dry with paper towels and for the custard 3 egg yolks, 1 cup heavy cream and 1/3 cup non-dairy vanilla liquid creamer and it was delicious. I will definitely make this recipe every peach season.
MaryLyn Hope
Reviewed on Apr. 17, 2009 by nwagner
I made this for my family at Easter and everyone loved it! I love this recipe and it doesn't even have chocolate in it!!!!
Reviewed on Jan. 31, 2009 by honeybee77
I did not care for this recipe for kuchen. The crust was too much like pie crust rather than a dough and it was way too sugary for my taste. It also took much longer to bake than stated. The recipe I clipped from the magazine said 20 + 25 minutes! Must have been a misprint. I had it in 20 + 50 at least.
Reviewed on Dec. 28, 2008 by steenborgj
I sat and looked at this recipe a couple of days before I made it. I did half-n-half to lighten the custard some. It took a bit longer to bake, but the velvety custard was wonderful. This is a keeper.
Reviewed on Dec. 18, 2008 by djhedlund
I live in the mountains of New Mexico, so I had to make a couple of changes for altitude. I used about three tablespoons more butter in the crust and increased the temp to 375°. And because I had them, I used three cans of peaches and I used three egg yolks and a cup and a half of heavy cream, because I really like the extra custard. It all fit into the crust beautifully. It took a bit longer to bake, but the results are beautiful. Thanks to Rachel Garcia for this recipe. I have made it twice in the last two weeks and I know it will be at the top of my rotation for years to come.
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