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Cinnamon Peach Kuchen

 Cinnamon Peach Kuchen
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
10 ServingsPrep: 25 min. Bake: 45 min. + cooling


  • 2 cups King Arthur Unbleached 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


  • In a small bowl, combine the 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.
  • Place pan on a baking sheet. Arrange peach halves, cut side up, in
  • the crust. Combine brown sugar and cinnamon; sprinkle over peaches.
  • Bake at 350° for 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 equals 417 calories, 19 g fat (12 g saturated fat), 98 mg cholesterol, 217 mg sodium,

2 of 2

Cinnamon Peach Kuchen (continued)

Nutritional Facts: 60 g carbohydrate, 2 g fiber, 4 g protein.