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Peach Kuchen

Peach Kuchen


"This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches"
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45 m servings 170 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Bake in the preheated oven for 35 to 40 minutes, or until golden brown.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 112
  1. 130 Ratings

Most helpful positive review

I've made this twice now and it always turns out perfectly. I used two fresh peaches and sprinkled some frozen blueberries in...the colors looked so pretty together! I also sprinked some streuse...

Most helpful critical review

My husband found it dry. I didn't mind it but it is more something you would eat while sipping tea. Maybe it needed more peaches to give it the moisture it needed.

Most helpful
Most positive
Least positive

I've made this twice now and it always turns out perfectly. I used two fresh peaches and sprinkled some frozen blueberries in...the colors looked so pretty together! I also sprinked some streuse...

BEST PEACH CAKE EVER!! Upon eating this, my Dad said;"You NEED to bake another one. Right now, like 'I'll-go-to-the-store-and-buy-you-more-peaches' right now!" I made this with fresh peaches an...

Wonderful recipe, especially with fresh, ripe peaches. Would use almond flavoring instead of vanilla next time and sprinkle nutmeg as well as cinnamon on top. A rustic looking dessert rather t...

The recipe says margarine and then later says butter. I used butter and while it was difficult to spread it was excellent. I have made it twice since once with canned pears and 1/2 the cinnamon ...

I made 1 plum used 4 plums sliced and 1 apple used 2 apples sliced. I made in 2 foil lined 8 inch square pan for easy removal. Used Splenda and 1/2 margarine and 1/2 applesauce. Had to add a ...

Awesome, I made a spiral pattern with my peaches, it tasted great. My only complaint is the way I cooked it. Because when it was done the peaches were stringy... still good though. ^_^

I always use canned peaches, with the juice drained. I sprinkle with only a little suguar & cinnamon before baking. The dough is pretty sticky and spreads thin in the springform pan, but I fin...

Lovely! I added some almond essence to the base and it turned out just great. Definetely will make again (even my peach-hating hubby loved it!). Thanks.

Updated on 09/03/11. I LOVE this recipe! I have also made this with other fruit: Granny Smith apples tasted great, but I wasn't happy with the appearance & texture of sliced apples. The crus...

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