Update: While it’s nearly impossible for me to try every recipe submitted to Inn Cuisine, I have made this innkeeper’s version of Peach Kuchen and in my opinion, the recipe featured in this post yields fantastic results: so easy, so delicious! My tips: try it making it using fresh, sliced peaches and feel free to add a touch more sugar and cinnamon. We enjoyed this kuchen as an after-dinner treat and paired with coffee, it was the perfect ending to a wonderful meal. Enjoy!
Whether served with breakfast, brunch, afternoon tea (black or oolong pairs nicely) or as an evening treat, Kuchens are one of the most versatile, crowd pleasing treats you can bake.
German in origin, Kuchen, meaning “cake,” typically refers to a type of dessert with a cake or pastry-like crust that can be filled with cheese, custard or fruit, or even rolled with cinnamon and sugar. While there are as many varieties of Kuchen as there are people who bake them, Kuchens are traditionally made with sweet roll dough and appear more like a fruit pie or tart.
Popular throughout the United States (and around the world,) Kuchens are especially adored in areas having a strong German heritage, including many Midwestern and Central Plains states. In 2000–Kuchen even became the official state dessert of South Dakota!
The following recipe appears courtesy Sue Blansett, owner and innkeeper of the Brackenridge House Bed & Breakfast of San Antonio, Texas. Served as part of a full, gourmet breakfast and enjoyed from the 2nd floor veranda or formal dining room of the Blansett’s historic King William home, this recipe for Peach Kuchen is one of Sue’s favorites. Not only does it get an A+ for simplicity, but Sue says, ” It makes a beautiful presentation,” and I agree!
As helpful as she is gracious, Sue also suggests home cooks add their own twist to this recipe by “using other fruits, or even a can of prepared pie filling, in place of the peaches.”
Editor’s note: Inn Cuisine recommends experimenting with fresh, ripe peaches or other fruits as the seasons allow.
Enjoy!
Recipe: Peach Kuchen
(recipe courtesy the Brackenridge House B&B, San Antonio, Texas)
For the Crust
- 1/2 cup softened Butter
- 1/4 cup Sugar
- 1 teaspoon Vanilla
- 1 Egg
- 1 cup Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
For the Filling
- 28 ounce can sliced Peaches, well drained
For the Topping
- 3 tablespoons Sugar
- 1/2 to 1 teaspoon Cinnamon, to taste
- a handful of Maraschino Cherries to garnish (optional)
Preheat oven to 350 degrees for baking.
Assembly
Grease a 9 inch spring form pan.
In a small bowl, beat butter and sugar until light and fluffy. Add vanilla and egg, beating well. Lightly spoon flour into measuring cup and level off. Add flour, baking powder and salt to butter mixture, blending wet and dry ingredients thoroughly.
Spread dough over the bottom and up 1″ the sides of spring form pan. Arrange peach slices in spoke fashion over dough. Sprinkle top with sugar and cinnamon, and bake at 350 degrees for 30-35 minutes or until edges are golden brown.
Cool 10 minutes and remove sides of pan. Garnish with drained, maraschino cherries if desired.
Serve warm or at room temperature.
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{ 4 comments… read them below or add one }
Sounds like a tasty treat and looks like a pie without all of the pie-making (e.g. crust) hassle!
Mike – Sooo much easier than pie (especially homemade crust) making. While I love to bake when I have time, I also appreciate simplified and tasty recipes like this one.
This kuchen would be enough to have me stay at this B & B:D
While I did not have the peach kuchen I did have an apricot kuchen made with your recipe. It was delicious! I love peaches and even enjoy apricots more and am convinced that making it with anyone’s favorite fruit would be a winner hands down. This will be one I’ll make for group get togthers and that special after dinner treat.