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Peach Cream Kuchen
Sweet summer peaches, still warm from the oven, meet a rich sour cream custard in this classic German-inspired dessert. You'll build a simple, buttery shortbread crust right in the pan before layering on the fresh fruit and a heavy dusting of cinnamon sugar. After a quick initial bake, a smooth egg yolk and sour cream mixture gets poured over the top to create an impossibly creamy finish. It's just as delicious served warm with coffee as it is chilled straight from the fridge.
Equipment
- Oven
- Cake Pan
Ingredients
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- ¼ tsp. baking powder
- ¾ cup granulated sugar, divided
- ½ cup unsalted butter
- 3 large ripe peaches, peeled and sliced (about 3 cups)
- 1 tsp. ground cinnamon
- 1 cup sour cream
- 2 large egg yolks
Instructions
- 1Preheat the oven to 400°F. Combine the flour, kosher salt, baking powder, and 1/4 cup of the granulated sugar in a large mixing bowl, whisking until evenly blended.
- 2Work the unsalted butter into the dry ingredients using a pastry blender or two knives until the mixture looks like fine crumbs. Cold butter is essential here so the crust stays tender and flaky.
- 3Lightly grease a 9-inch square baking pan. Pour the crumb mixture into the pan, pressing it firmly across the bottom and about 1 inch up the sides to form a crust.
- 4Layer the peeled peach slices evenly across the bottom of the crust. Mix the ground cinnamon with the remaining 1/2 cup of sugar, then sprinkle it evenly over the fruit. Bake for about 15 minutes, or until the sugar has mostly melted.
- 5Whisk the sour cream and egg yolks together in a medium bowl until completely smooth. Spoon this custard mixture evenly over the baked peaches. Return the pan to the oven and bake for another 15 to 20 minutes until the crust turns golden brown and the custard is just set.
Notes
- Serving: Enjoy this kuchen warm straight from the oven, or chill it in the refrigerator for a firmer, refreshing slice.
- Make ahead: You can mix the dry crust ingredients a day in advance and store them in an airtight container.
- Swap: If fresh peaches aren't in season, well-drained canned or thawed frozen peaches work beautifully.
Recipe Details
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