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German Peach Kuchen, a favorite late season, early September treat. Moist and dense with the warm flavors of spiced cinnamon and peaches, it’s a cake you’ll come back to again and again.
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Made with fresh or canned peaches; it is the quintessential summer dessert. Especially when you top with whipped cream or vanilla ice cream.
What is Peach Kuchen?
I mentioned this in our German Apple Kuchen recipe but it bears repeating:
“Kuchen is part of a 400-year-old “Kaffee and Kuchen” (or Coffee and Cake) tradition, much like teatime in Great Britain. On Sundays, between 3:00 and 5:00 p.m., many Germans gather with friends and family to enjoy cakes, kuchens, and other confections, over a hot cup of coffee or tea.”
I also said that every German needs a great kuchen recipe — and that the Apple Kuchen was mine. I’m revising that statement. They also need a great Peach Kuchen recipe too!
Even if you’re not German.
Germany is dotted with amazing bakeries and confiseries (German sweet shop) like this Gmeiner and Cafe in the Upper Rhine Valley of Appenweier, near where part of my family originated. The cakes and treats in the windows are incredibly endearing and scrumptious.
But when you can’t travel to Germany or even Europe… this kuchen can take you there. It has become my late summer, go-to dessert recipe.
Incredibly simple to make with only a handful of pantry ingredients you likely already have on hand.
And so, so pretty. Don’t pretty desserts just taste better?
In fact, this would be a great candidate for Afternoon Tea.
But no matter where you serve it, be that a potluck, picnic, patio dining, Sunday morning coffee, or afternoon tea. You will love this German Peach Kuchen!
More Peach Dessert Recipes
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- 1/2 cup butter, (1 stick), softened
- 3/4 cup granulated sugar + 1 tablespoon
- 1 teaspoon vanilla extract
- 1/4 cup milk or cream
- large egg
- 1 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2-3 cups fresh peaches, peeled and sliced thinly
- Preheat oven to 350 degrees.
- Spray 8-inch cake, tart, or springform pan with non-stick spray.
- In the bowl of an electric mixer, cream the butter and sugar until it becomes light and fluffy. Add the milk or cream, egg, and vanilla extract; mix until thoroughly combined. Finally, add the flour, cinnamon, and baking powder; mix, but do not overmix.
- Transfer the dough into the prepared pan, pushing the dough slightly up the edges. Arrange the peaches in concentric circles and press into the dough.
- Bake in a 350-degree oven for 40 to 45 minutes or until nicely browned and a cake tester inserted in the middle comes out clean. Let cool completely. Dust with confectioners' sugar and serve!
If you bake in a 9-inch pan, reduce baking time to about 35 minutes, or until nicely browned and a cake tester inserted in the middle comes out clean.
Cast Iron Skillet
I recently heard from a sweet reader that she wanted to make this cake in a cast-iron skillet lined in parchment paper, because she doesn't like to use cooking spray.
When testing this recipe in a parchment-lined skillet, I found that first of all, it worked beautifully. And secondly, I needed to increase the cooking time by about 5 minutes. Otherwise, no changes were needed.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 59mgSodium: 167mgCarbohydrates: 43gFiber: 2gSugar: 29gProtein: 4g