Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Bake this peach kuchen the day you plan to eat it so it can be served fresh and slightly warm.

Hill Country Fruit Council


Credit: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Buffy Hargett Miller

Recipe Summary

15 mins
15 mins
15 mins
45 mins

This recipe for Peach Cream Kuchen from the Hill Country Fruit Council celebrates the German influence on the region's cuisine. Kuchen is a word broadly used for cake in German, but in America, it's used to describe pie-like pastries with a fruit, ganache, or cream filling. This peach kuchen starts with a sturdy, shortbread-like crust, which gets layered with a tender and juicy, cinnamon-and-sugared peach filling. It's all topped off with a simple custard made from sour cream and egg yolks, baked until just set. This sour cream peach kuchen would make a lovely dessert or side dish on a brunch spread.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Whisk together flour, salt, baking powder, and ¼ cup of the sugar in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles fine crumbs. Transfer to a lightly greased (9- x 9- x 2-inch) baking pan, and press crumbs firmly against bottom and 1 inch up sides of pan. 

  • Arrange peach slices evenly over crust. Stir together cinnamon and remaining ½ cup sugar, and sprinkle over peach slices. Bake in preheated oven until most of the sugar is melted, about 15 minutes. 

  • Meanwhile, beat sour cream and egg yolks in a medium bowl until smooth. Spoon over peaches, and continue baking until crust is golden brown and sour cream mixture is just set, 15 to 20 minutes. Serve warm or chilled.