German Peach Kuchen
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.
Servings: 8 servings
Calories: 304kcal
Ingredients
- ½ cup butter (1 stick), softened
- ¾ cup granulated sugar + 1 tablespoon
- 1 teaspoon vanilla extract
- ¼ 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
Instructions
- 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!
Notes
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.Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 167mg | Fiber: 2g | Sugar: 29g