Sour Cream Peach Kuchen Recipe

4.5 7 10
Sour Cream Peach Kuchen Recipe
Sour Cream Peach Kuchen Recipe photo by Taste of Home
Publisher Photo

Sour Cream Peach Kuchen Recipe

Read Reviews
4.5 7 10
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

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

Directions

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 leftovers in the refrigerator. Yield: 12 servings.
Originally published as Sour Cream Peach Kuchen in Taste of Home February/March 2001, p35

Nutritional Facts

1 piece: 507 calories, 24g fat (15g saturated fat), 135mg cholesterol, 197mg sodium, 66g carbohydrate (41g sugars, 2g fiber), 6g protein.

  • 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
  • TOPPING:
  • 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

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Reviews forSour Cream Peach Kuchen

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vs23 User ID: 6172356 29843
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."

MY REVIEW
Dreamluv User ID: 2396957 35284
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.."

MY REVIEW
jules.i.m User ID: 1847310 78077
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."

MY REVIEW
JuJuBee123 User ID: 3555231 91240
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!"

MY REVIEW
Loiscooks User ID: 3656565 29280
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."

MY REVIEW
grensrud User ID: 4501110 51141
Reviewed Jul. 21, 2010

"I made this for my dad's birthday celebration - he loves kuchen; and I have to say it is outstanding. I don't even like it and I thought this was fabulous! I did lighten it up some...but not much, instead of four egg yolks I used two egg yolks and 1/2 cup of egg beaters. Next time around I think I could even cut back some of the sugar since most recipes you seem to be able to cut out 1/4-1/2 without noticing. The crust I don't think I'd change a thing, it was wonderful!"

MY REVIEW
dothom User ID: 4501631 78076
Reviewed Oct. 14, 2009

"Delicious recipe. I made two changes with using fresh peaches and doubling the topping. Everyone raved about it!"

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