Recipe by SHER15
"This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (29 ounce) can
sliced peaches, drained
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 streusel on top...1TBS butter, 2 TBS Flour and 1 TBS sugar. Work together by hand, make more as desired...makes a perfect crispy topping. Thanks for the great recipe!
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.
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 and added a crumb topping. My aunt's crumb topping recipe: 3/4 cup of white sugar 3/4 cup of white flour 1/2 cup butter or margarine Crumble this up and sprinkle on top. I had to cook the cake a little longer, till the topping was browned. Hope you enjoy this as much as I did!!
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 then elegant. Small quibble, if you use fresh peaches, HOW MUCH??? I ended up doing two peach spiral layers. Also, my sides came up slightly higher then the peaches so I filled in with whip cream and sprinkled with toasted almonds. Was a huge hit, this is a keeper.
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 . It is a wonderful and handy recipe .
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 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 bit of milk because the batter was too dry, reduced cooking time by 5 minutes because of smaller pan.
Dough not enough for 9 inch springform double for that size.
Good basic kuchen recipe you can modify to your taste and fruit!
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 find it rises when it's baking -- but not too deep. I'm going to try plums this summer (maybe stew then a little so they're soft to start)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 72
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Delectable and dense pound cake loaded with juicy and sweet peach chunks.
Time-tested flavor combinations come together deliciously in this simple cobbler.
See how to make the perfect summer pie with a gorgeous lattice top.