PEACH KUCHEN
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
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 (GERMAN PEACH CAKE)
Peach Kuchen is a delectable German peach cake made with either fresh or canned peaches. Simple custard cream and cake batter is baked together creating moist and delicious cake
Provided by Holly Ford
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 400˚F. Grease a 9-inch springform pan and set aside.
- Combine flour, sugar, baking powder, salt, mace in a mixing bowl and stir well with a whisk. Add the cold butter pieces and incorporate to blend with the flour until it becomes fine crumbs.
- In a small mixing bowl, whisk milk and egg well. Pour the milk mixture over the flour mixture. Mix with a fork just until it becomes wet.
- Spread the batter on the bottom of the prepared pan. Arrange the peach slices on top. Bake in the preheated oven for 15 minutes.
- To make the custard cream, combine 1/4 cups of cream with flour in a medium mixing bowl, and whisk together to get rid of big lumps. Add the rest of the cream, sugar, egg, vanilla, and salt; whisk well to mix.
- Take the cake out of oven, and pour the cream mixture on top. Put the cake back in the oven, and immediately reduce the heat to 350˚F. Continue to bake the cake for 35-40 minutes.
- When the cake top is puffed, the edges are deep golden and starting to separate from the pan, the cake is done. Cool the cake in the pan for 15 minutes, then remove it from the pan and let it cool completely on a cooling rack.
PEACH KUCHEN
Provided by Martha Stewart
Number Of Ingredients 9
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.
PEACH KUCHEN
"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
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 :
GERMAN FRESH PEACH KUCHEN
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
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 smooth1 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
Make and share this Peach Kuchen recipe from Food.com.
Provided by Rita1652
Categories Breads
Time 1h5m
Yield 1 kuchen
Number Of Ingredients 10
Steps:
- In a food processor pulse with metal blade butter into flour,baking powder,salt, and 4 tablespoons sugar, until cornmeal consistency.
- Put into 9x13 inch pan and pat lightly into pan, letting a little come up the sides.
- Arrange peaches close together in rows in the shell.
- Mix together cinnamon and sugar sprinkle over peaches.
- Bake in a 400 degree oven for 14 minutes until sugar melts into peaches.
- Meanwhile, beat egg yolks and sour cream together by hand.
- Spoon over the peaches and return to oven for 30 minutes longer until golden brown.
Nutrition Facts : Calories 5147.5, Fat 254.5, SaturatedFat 147.2, Cholesterol 1269.3, Sodium 2385.1, Carbohydrate 671.8, Fiber 45.6, Sugar 358.6, Protein 80.2
CINNAMON-SUGAR PEACH KUCHEN
My comforting cinnamon peach kuchen showcases fresh summer fruit. You can use other stone fruits, too, such as plums or nectarines. This is one of those homey desserts that is perfect with a scoop of ice cream on top! -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Fold in ginger., Transfer to a greased 13x9-in. baking dish. Arrange peaches over batter. Combine cinnamon and remaining sugar; sprinkle over top. , Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.
Nutrition Facts : Calories 273 calories, Fat 14g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 318mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA SAL'S PEACH KUCHEN
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
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
EASY PEACH KUCHEN
Enjoy this easy-to-make nutty peach dessert. Perfect if you love German cuisine.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 9
Number Of Ingredients 10
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
PEAR KUCHEN
Emily Elsen and Melissa Elsen, sisters who run the Four & Twenty Blackbirds bakery in Brooklyn, hail from South Dakota, where their family ran a small restaurant. Kuchen, a German cake topped with fruit that is a staple of the state's Thanksgiving tables, is central to their childhood memories of the holiday. Their recipe, topped with pears, "looks a little different than those traditionally found in local South Dakota church and community cookbooks," Melissa Elsen wrote in an email, "but it tastes like it does in my memory (with the addition of cardamom)." That cardamom, it turns out, is key to the dish's success, with citrus and savory notes that are as pleasant as they are unexpected.
Provided by Sam Sifton
Categories cakes, dessert
Time 1h
Yield 2 kuchens, 8 servings each
Number Of Ingredients 26
Steps:
- Make the dough: Warm milk to 110 degrees (or until warm to the touch), sprinkle with yeast, stir and let stand for 5 minutes until dissolved. Add butter and stir until mostly melted.
- Butter or oil a large bowl. In a second large bowl, whisk together sugar, salt and egg yolk. Add flour and stir with a wooden spoon until incorporated. Add warm milk mixture and stir until combined and dough comes together in a smooth, sticky ball, about 2 minutes. Transfer to prepared bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, 2 to 3 hours. (Alternatively, dough can rise in refrigerator overnight.)
- Meanwhile, make the pastry cream: Place a fine-mesh sieve on the rim of a medium bowl. In a heavy-bottomed medium saucepan, blend cream cheese and sugar until smooth. Whisk in flour, egg, milk, salt, cardamom pods and anise seed. Cook over medium heat, whisking occasionally, until mixture starts to thicken, then whisk constantly until it starts to boil. Continue cooking, whisking constantly, for 2 more minutes, then immediately pour mixture into fine-mesh sieve. Use a spatula to push it through sieve and into bowl. Let cool, stirring occasionally, for 5 minutes, then stir in butter and vanilla. Press plastic wrap directly on surface of pastry cream and refrigerate until ready to use.
- Make the streusel: In a small bowl, whisk together flour, sugar, brown sugar, cinnamon and salt. Add butter pieces and toss to coat. Use fingertips to rub butter into dry ingredients until pea-size lumps form. Cover and refrigerate until ready to use.
- Roll out dough: Butter two 9-inch pie plates. Turn dough out onto a lightly floured work surface and with floured hands gently knead it into a log. Divide log in half and flatten into discs. With a lightly floured rolling pin, roll each disc into an 8-inch round. Transfer rounds to pie plates, pressing dough to edges of pan and just slightly up sides. Let rise for about 20 minutes while you prep fruit.
- Set a rack in the middle of the oven and heat to 350 degrees. Peel and core pears, then slice them lengthwise into 1/4-inch-thick slices and place in a medium bowl. Sprinkle with sugar and apple cider vinegar or lemon juice and toss to coat.
- Assemble the kuchens: Spread about 1/4 cup pastry cream on bottom of each kuchen, stopping 1/2 inch from edge of dough, then arrange pear slices in an overlapping circular pattern on top. Divide remaining pastry cream between kuchens and carefully spread it evenly over pears. Sprinkle streusel over both and bake in center of oven until dough is light golden brown, 20 to 25 minutes. (If your oven can't accommodate both kuchens, refrigerate one while the other bakes.) Serve warm or at room temperature. Baked kuchens can be wrapped tightly in plastic wrap, then foil, and frozen up to 1 month. Rewarm before serving.
DAKOTA PEACH KUCHEN RECIPE - (4.2/5)
Provided by DreiFromBK
Number Of Ingredients 17
Steps:
- 1. For the Crust: Grease large bowl. Whisk milk and eggs in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until dough forms, about 1 minute. 2. With mixer still running, add butter 1 piece at a time until incorporated. Continue kneading until dough clears sides of bowl but still sticks to the bottom, 8 - 12 minutes (dough should be soft and sticky). 3. Transfer dough to greased bowl, cover with plastic wrap and let rise on counter until doubled in size, about 1 hour. Punch down dough and divide into 2 equal balls. Wrap each ball in plastic, transfer to refrigerator, and let rest for at least 1 hour or up to 24 hours. 4. Grease two dark colored 9″ round cake pans. Roll chilled doughs into 2 9″ discs on lightly floured counter. Transfer to prepared pans, pushing dough to edge of pans. Cover pans loosely with plastic and let rise on counter until puffy, about 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees. 5. For the Fruit and Custard: Meanwhile, toss peaches with 2 tbls. sugar in a bowl, then transfer to colander set in sink, let sit for 25 minutes. Whisk remaining 3/4 c. sugar, egg and yolk, and salt in medium bowl until combined. Heat cream in medium saucepan over medium heat until just beginning to simmer. 6. Slowly whisk hot cream into egg mixture. Transfer cream mixture back to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and coats back of spoon, 3-5 minutes. Strain custard through fine-mesh strainer set over medium bowl. Whisk in butter and vanilla and transfer to refrigerator to cool until dough is ready. (Custard can be made up to 24 hours in advance but does not need to be fully chilled before going into crust.) 7. Leaving 1 inch border all around, press down centers of doughs with bottom of dry measuring cup to deflate and create wells for peaches and custard. Arrange peaches, evenly spaced, in circular pattern in depressed dough bottoms, avoiding border. Pour custard evenly over peaches in each pan, about 1 cup per pan (you may have a few tablespoons extra). Sprinkle with cinnamon. Bake until crusts are golden and centers jiggle slightly when shaken, 35-40 minutes, switching and rotating pans halfway through baking. Let cool completely. Remove kuchens from pans using flexible spatula. Slice and serve.
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