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Peach Cream Kuchen
Peach Cream Kuchen is a classic German-inspired dessert that pairs a tender, buttery crust with fresh summer fruit. The base comes together quickly by cutting butter into a simple flour mixture, creating a rich foundation for the filling. Ripe, juicy peaches are layered over the crust and dusted with cinnamon sugar before baking. A smooth custard made from sour cream and egg yolks is poured over the top to finish the dish. Serve it warm from the oven or chilled for a refreshing afternoon treat.
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 one-quarter 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. Continue cutting the butter until the mixture looks like fine crumbs.
- 3Lightly grease a 9-inch square baking pan. Pour the crumb mixture into the pan, pressing it firmly across the bottom and about one 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 one-half cup of sugar, then sprinkle it evenly over the fruit. Bake for roughly 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.