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Sour Cream Peach Kuchen

 Sour Cream Peach Kuchen
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
12 ServingsPrep: 15 min. Bake: 45 min.


  • 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


  • 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.
  • Arrange peaches over crust. Combine cinnamon and remaining sugar;
  • sprinkle over peaches. Bake at 400° for 15 minutes.
  • Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread
  • evenly over peaches. Combine sugar and cinnamon; sprinkle over top.
  • Bake 30-35 minutes longer or until set. Serve warm or cold. Store

2 of 2

Sour Cream Peach Kuchen (continued)

Directions (continued)

  • leftovers in the refrigerator. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.