Back to Cinnamon Peach Kuchen

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Cinnamon Peach Kuchen Recipe

Cinnamon Peach Kuchen Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling YIELD:10 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup cold butter, cubed
  • 2 cans (15-1/4 ounces each) peach halves, drained and patted dry
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 egg yolks, lightly beaten
  • 1 cup heavy whipping cream

Directions

  • 1. Preheat oven to 350°. In a small bowl, combine flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.
  • 2. Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches.
  • 3. Bake 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

Nutritional Facts

1 slice: 417 calories, 19g fat (12g saturated fat), 98mg cholesterol, 217mg sodium, 60g carbohydrate (39g sugars, 2g fiber), 4g protein.

Reviews for Cinnamon Peach Kuchen

Sort By :
MY REVIEW
kathiandjay User ID: 3503212 224271
Reviewed Apr. 6, 2015

"I made this for my husband who loves peaches. It was delicious. This recipe will become a regular in our house!!"

MY REVIEW
jmkasprak User ID: 2880256 220118
Reviewed Feb. 9, 2015

"I thought this recipe turned out very well. I used sliced peaches that I had frozen. In contrast to others, I would have liked a little more of the custard. It was delicious."

MY REVIEW
Appy_Girl User ID: 1132413 112813
Reviewed Aug. 27, 2013

"What a lovely recipe. Perfect choice for our local fresh peaches.

The crust reminds me of a very rich shortbread. Rich and flakey. I did cut back on the amount of sugar after reading several reviews. Even though my peaches were fresh the reduction did not hamper this recipe at all.
Another thing I reduced was the amount of topping.
Fabulous recipe worthy of the 5 star rating."

MY REVIEW
judyv1111 User ID: 3408039 113967
Reviewed Dec. 30, 2010

"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!"

MY REVIEW
Cowgirlaliena User ID: 2649753 98858
Reviewed Oct. 25, 2010

"we absolutely love LOVE this recipe. So so good, we make it again and again."

MY REVIEW
brewcityblondie User ID: 3948209 167822
Reviewed Jun. 2, 2010

"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"

MY REVIEW
BrendaCarr01 User ID: 933119 181336
Reviewed Jan. 21, 2010

"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."

MY REVIEW
okra29 User ID: 4274016 181334
Reviewed Jan. 21, 2010

"This dessert was extremely sweet."

MY REVIEW
nfeldhaus User ID: 4436333 179740
Reviewed Jan. 20, 2010

"This is not a kuchen in any way!"

MY REVIEW
maryhope User ID: 872546 179739
Reviewed Aug. 26, 2009

"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"

MY REVIEW
nwagner User ID: 1453861 113966
Reviewed Apr. 17, 2009

"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!!!!"

MY REVIEW
honeybee77 User ID: 3848968 183839
Reviewed Jan. 31, 2009

"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."

MY REVIEW
steenborgj User ID: 1378272 122675
Reviewed Dec. 28, 2008

"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."

MY REVIEW
djhedlund User ID: 3678954 163442
Reviewed Dec. 18, 2008

"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."

Loading Image