Fresh Peach Kuchen Recipes

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GERMAN FRESH PEACH KUCHEN



German Fresh Peach Kuchen image

One of the delights of summer in Germany is fruit kuchen, an open face fresh fruit pie served warm from the oven. It's made with pastry crust or raised yeast dough crust; a custard mixture is poured over the fruit before baking. In this recipe fresh ripe peaches is used, plus a crispy, rich biscuit crust, somewhat like shortcake. Kuchen can also be made with canned or frozen fruit. Fragrant peach kuchen is especially delicious with whipped cream or a la mode. Time the kuchen to bake during dinner so that it will be at just the right temperature to serve for dessert. The batter may be mixed ahead of time, turned into a baking pan and refrigerated for as long as 3 hours. At brunch, serve kuchen instead of coffeecake.

Provided by Olha7397

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

boiling water
2 lbs ripe peaches, peeled and sliced (about 6) or 2 (12 1/2 ounce) packages frozen sliced peaches, drained
2 tablespoons lemon juice
1 1/2 cups sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 tablespoons milk
1 1/2 tablespoons grated lemons, rind of
1/4 cup butter or 1/4 cup regular margarine, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 tablespoons heavy cream
sweetened whipped cream or soft vanilla ice cream

Steps:

  • Pour enough boiling water over peaches in large bowl to cover.
  • Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
  • With paring knife, pare peaches; place in a large bowl.
  • Preheat oven to 400°F.
  • Sprinkle peaches with lemon juice to prevent darkening.
  • Slice into the bowl; toss to coat with lemon juice; set aside.
  • Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
  • In large mixing bowl, using fork, beat eggs with milk and lemon peel.
  • Add flour mixture and melted butter, mixing with fork until smooth—1 minute.
  • Do not over-mix.
  • Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
  • (If cake pan is used, kuchen must be served from pan.).
  • Turn batter into pan; spread evenly over bottom.
  • (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
  • Combine sugar and cinnamon; mix well.
  • DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
  • Sprinkle evenly with sugar-cinnamon mixture.
  • Bake 25 minutes.
  • Remove kuchen from oven.
  • With a fork, beat egg yolk with cream.
  • Pour over peaches.
  • Bake 10 minutes longer.
  • Cool 10 minutes on wire rack.
  • To serve, remove side of springform pan.
  • Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
  • Makes 8 to 10 servings.
  • McCalls Cooking School.

PEACH KUCHEN



Peach Kuchen image

This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches

Provided by SHER15

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 10

½ cup margarine
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 (29 ounce) can sliced peaches, drained
3 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 23.4 g, Cholesterol 15.5 mg, Fat 8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 159.8 mg, Sugar 14.4 g

PEACH KUCHEN RECIPE



Peach Kuchen Recipe image

Peach Kuchen Recipe has a thin sweet dough layered with fresh Peaches and topped with a smooth and creamy custard.

Provided by Julie Menghini

Categories     Breakfast and Brunch     Dessert

Time 40m

Number Of Ingredients 14

2 eggs (room temperature, whisked)
1/2 cup sugar
1/4 tsp cinnamon (sliced)
4½ tsp instant yeast ((2 packets of rapid rise yeast))
1¾ cups whole milk (room temperature or warmed to 98°F)
1/2 cup butter (softened)
6 cups all-purpose flour (4 to 6 cups)
6 eggs (whisked, room temperature)
3 cups cream
1 cup whole milk
1/2 cup sugar
1 tsp cinnamon
1/8 tsp salt
4 cups peaches (fresh, sliced)

Steps:

  • Make the dough by stirring the milk, sugar, yeast, cinnamon, and eggs together. Add the softened butter and break it up into pieces with a spatula.
  • Add 3 cups of flour and stir together with a spatula. Add additional flour until the dough comes together. Continue adding flour until the dough is soft but not sticky.
  • Place the dough in an oiled boil. Cover and let rise until increased in volume 30% to 50%. Please see the recipe notes.
  • While the dough is rising, make the custard.

Nutrition Facts : Calories 333 kcal, Carbohydrate 37 g, Protein 7 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 108 mg, Sodium 91 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH KUCHEN



Peach Kuchen image

"KUCHEN IS a filling dessert for this German meal. It's not too sweet, and you can use virtually any of you favorite fruits. As a child, I took great pride in arranging the fruit in the pan. We always made this dessert on the same day of the meal so it would be warm and fresh. A dollop of whipped cream on top was an added treat!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 12

CRUST:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup butter
FILLING:
2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 large eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup sour cream

Steps:

  • In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts :

SOUR CREAM PEACH KUCHEN



Sour Cream Peach Kuchen image

For an old-fashioned treat, there's nothing that beats my mom's peach kuchen. With a melt-in-your-mouth crust and a lightly sweet filling, this dessert is perfect after a big meal. -Cathy Eland Hightstown, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

3 cups all-purpose flour
1-1/4 cups sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter, cubed
2 cans (29 ounces each) sliced peaches, drained or 13 small peaches, peeled and sliced
1 teaspoon ground cinnamon
TOPPING:
4 large egg yolks
2 cups sour cream
2 to 3 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.

Nutrition Facts : Calories 507 calories, Fat 24g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 197mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.

EASY PEACH KUCHEN



Easy Peach Kuchen image

Enjoy this easy-to-make nutty peach dessert. Perfect if you love German cuisine.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 9

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1 cup sugar
1/2 cup butter or margarine, melted
3 cups 1/2-inch slices fresh peaches or 1 bag (16 oz) frozen (thawed and drained) peaches
1 teaspoon ground cinnamon
3 eggs
2 containers (6 oz each) vanilla yogurt (2/3 cup)
1/2 teaspoon vanilla
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, baking powder and 2 tablespoons of the sugar. Stir in butter until mixture is crumbly. On bottom and 1 1/2 inches up sides of 8-inch square glass baking dish, pat mixture evenly. Top with peaches. In small bowl, mix remaining sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
  • Meanwhile, in medium bowl, beat eggs, yogurt and vanilla with wire whisk until smooth. Pour over top of partially baked kuchen. Sprinkle pecans over yogurt mixture.
  • Bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 420, Carbohydrate 59 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 34 g, TransFat 1/2 g

GRANDMA SAL'S PEACH KUCHEN



Grandma Sal's Peach Kuchen image

Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.

Provided by Lucky Nikki

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup white sugar, divided
½ cup butter
6 fresh peaches - peeled, pitted and halved
1 teaspoon ground cinnamon
2 egg yolks
1 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal. Press into the bottom and up the sides of a 9x13 inch baking dish. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
  • Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
  • Reduce the oven's temperature to 350 degrees F (175 degrees C). Return the dish to the oven, and bake for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.4 g, Cholesterol 81.6 mg, Fat 16 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 9.7 g, Sodium 170.1 mg, Sugar 19.7 g

TASSAJARA PEACH KUCHEN



Tassajara Peach Kuchen image

A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this.

Provided by echo echo

Categories     Pie

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

1/2 cup butter
2 cups flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream or 1 cup sour cream
1 cup brown sugar
6 peaches, sliced
2 egg yolks, beaten
1 teaspoon cinnamon

Steps:

  • Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
  • Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
  • Arrange the peaches on the surface to cover.
  • Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
  • Bake 15 minutes at 400°.
  • Pour the egg yolks beaten with the cream over the top.
  • Lower heat to 375° and bake 40 minutes longer.

Nutrition Facts : Calories 380.6, Fat 19.2, SaturatedFat 11.7, Cholesterol 94.8, Sodium 210.4, Carbohydrate 49.6, Fiber 1.7, Sugar 28.7, Protein 4.2

PEACH KUCHEN



Peach Kuchen image

Provided by Martha Stewart

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup salted butter
1/2 cup plus 2 teaspoons sugar
1/4 teaspoon coarse salt
1 teaspoon baking powder
2 cans freestone peaches, drained
1 tablespoon cinnamon
1 cup heavy cream
2 egg yolks

Steps:

  • Preheat oven to 400 degrees. Place flour, butter, 2 teaspoons sugar, salt, and baking powder in a 9-by-13-inch baking dish. Cut ingredients together until the mixture resembles cornmeal. With hands, press mixture onto bottom and sides of pan, evenly coating.
  • Arrange peaches evenly over top of crust. In a small bowl, combine the remaining 1/2 cup sugar and cinnamon and sprinkle over peaches.
  • Place in oven and bake for 10 minutes, or until crust begins to turn golden and sugar is bubbling.
  • Meanwhile, in a medium bowl, combine heavy cream and egg yolks. Remove kuchen from oven and pour cream-egg yolk mixture over peaches. Lower oven temperature to 350 and bake kuchen 20-30 minutes more, until custard mixture is set. Allow to cool slightly, then cut. Serve warm.

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