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

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"KUCHEN IS a filling dessert for this German meal. It's not too sweet, and you can use virtually any of you favorite fruits. As a child, I took great pride in arranging the fruit in the pan. We always made this dessert on the same day of the meal so it would be warm and fresh. A dollop of whipped cream on top was an added treat!
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 8-10 servings


  • CRUST:
  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
  • 2 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream


  1. In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11-in. x 7-in. baking pan.
  2. Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.
  3. Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator. Yield: 8-10 servings.
Originally published as Peach Kuchen in Reminisce January/February 1994, p47

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lori mitchell
Reviewed Jul. 4, 2014

"This is a keeper! Loved it!"

Reviewed May. 17, 2014

"This dessert was a big hit with my teenage daughters German class. I used fresh peaches from our backyard tree and added a dash of almond extract. This is definitely a keeper!"

shantell wright
Reviewed Mar. 24, 2014

"I've been using this exact recipe since I first saw it in TOH years ago. My family Loves it , friends Love it, and my German neighbor tells me it's the best she's had ! Thank you"

joy cooking
Reviewed Sep. 3, 2013

"My grandmother came from Germany, and we had kuchen(s) for every fruit that was in season all summer. Made this with blueberries - it was wonderful! I would put more sugar in the crust next time, but it tasted very similar to what she used to make. YUM!! (I used Daisy light sour cream.)"

Reviewed Jan. 20, 2010

"I like it best warm!"

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