Peach Cream Kuchen


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

Peach Cream Kuchen
Photo: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Buffy Hargett Miller
Active Time:
15 mins
Bake Time:
15 mins
Stand Time:
15 mins
Total Time:
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.


  • 2 cups all-purpose flour

  • 1 teaspoon kosher salt 

  • ¼ teaspoon baking powder

  • ¾ cup granulated sugar, divided 

  • ½ cup unsalted butter 

  • 3 large ripe peaches, peeled and sliced (about 3 cups)

  • 1 teaspoon ground cinnamon

  • 1 cup sour cream

  • 2 large egg yolks


  1. 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.

  2. 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.

  3. 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.

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