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Cinnamon Peach Kuchen Recipe
Cinnamon Peach Kuchen Recipe photo by Taste of Home

Cinnamon Peach Kuchen Recipe

Publisher Photo
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
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 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

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.

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.
Originally published as Cinnamon Peach Kuchen in Taste of Home December/January 2009, p69

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.

Reviews for Cinnamon Peach Kuchen

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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
Reviewed Oct. 25, 2010

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

MY REVIEW
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
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.

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