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Sour Cream Peach Kuchen Recipe

Sour Cream Peach Kuchen Recipe photo by Taste of Home

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For an old-fashioned treat, there's nothing that beats my mom's peach kuchen. With a melt-in-your-mouth crust and a lightly sweet filling, this dessert is perfect after a big meal. —Cathy Eland Hightstown, New Jersey

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Sour Cream Peach Kuchen Recipe

Prep: 15 min. Bake: 45 min.

Yield: 12 Servings

15 45 60

Ingredients

3 cups all-purpose flour
1-1/4 cups sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter, cubed
2 cans (29 ounces each) sliced peaches, drained or 13 small peaches, peeled and sliced
1 teaspoon ground cinnamon
TOPPING:
4 egg yolks
2 cups (16 ounces) sour cream
2 to 3 tablespoons sugar
1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish.
Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes.
Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top.
Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator. Yield: 12 servings.

Originally published as Sour Cream Peach Kuchen in Taste of Home February/March 2001, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Sour Cream Peach Kuchen

Sour Cream Peach Kuchen

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Reviewed on Jul. 11, 2012 by vs23

Delicious! Just the right amount sugar. My husband does not like anything too sweet. He and I both really like this recipe, will add this recipe to our favorites.

Reviewed on Dec. 24, 2011 by Dreamluv

I am not a big cobbker fan, but my son's love peach cobbler. This recipe has been a favorite for years. It's not a cobbler but close enough. I love topping it with french vanilla ice cream or french vanilla cool whip..

Reviewed on Aug. 16, 2011 by jules.i.m

I use this recipe all the time and love it. Plus my kids can help make it. I use 2 whole eggs in the topping so I dont have leftover egg whites and it turns out just fine.

Reviewed on Aug. 13, 2011 by JuJuBee123

I found that adding 1 cup of Blueberres with the peaches really enhances the flavor, but it is terrific with just peaches!

Reviewed on Jan. 30, 2011 by Loiscooks

This was okay, but I will not make it again. We each had a piece, and the rest was thrown out.

Reviewed on Jul. 21, 2010 by grensrud

I made this for my dad's birthday celebration - he loves kuchen; and I have to say it is outstanding. I don't even like it and I thought this was fabulous! I did lighten it up some...but not much, instead of four egg yolks I used two egg yolks and 1/2 cup of egg beaters. Next time around I think I could even cut back some of the sugar since most recipes you seem to be able to cut out 1/4-1/2 without noticing. The crust I don't think I'd change a thing, it was wonderful!

Reviewed on Oct. 14, 2009 by dothom

Delicious recipe. I made two changes with using fresh peaches and doubling the topping. Everyone raved about it!