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

Sour Cream Peach Kuchen Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12 servings


  • 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
  • 4 egg yolks
  • 2 cups (16 ounces) sour cream
  • 2 to 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon


  1. 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.
  2. Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes.
  3. Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top.
  4. 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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Reviewed Jul. 11, 2012

"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 Dec. 24, 2011

"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 Aug. 16, 2011

"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 Aug. 13, 2011

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

Reviewed Jan. 30, 2011

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

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