Peach Kuchen

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Most Helpful Positive Review

Aug 07, 2009

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!

—Ms_K

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Most Helpful Critical Review

Feb 11, 2011

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.

—Shalaine_1

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102 Ratings

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Aug 08, 2003

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.

—JACQUEFISH

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Jul 05, 2010

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!!

—I ♥ Food!!

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Aug 30, 2003

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 .

—ANNA H.

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Jun 19, 2007

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. ^_^

—original chef

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Sep 16, 2007

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!

—the4taals

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Jan 01, 2008

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)

—SHER15

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Nutrition

Calories
170 kcal
9%

Carbohydrates
23.4 g
8%

Cholesterol
18 mg
6%

Fiber
1.3 g
5%

Protein
2.1 g
4%

Sodium
160 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peach Kuchen

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 170
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 1.4g 7 %
Cholesterol 18mg 6 %
Sodium 160mg 6 %
Potassium 109mg 3 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 1.3g 5 %
Protein 2.1g 4 %
Sugars 14.4g
Vitamin A 12 %
Vitamin C 4 %
Calcium 3 %
Iron 8 %
** Thiamin 9 %
Niacin 11 %
Vitamin B6 2 %
Magnesium 3 %
Folate 13 %

* 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.