Peach Kuchen
This cinnamon-spiced peach kuchen is a soft and moist cake topped with juicy peaches and a delicious crumble topping. It’s a taste and texture explosion!
“Kuchen” is German for cake. Traditional kuchen recipes run the gamut from pies to coffee cake to simply sweet pastries. This cinnamon-spiced peach kuchen recipe is quick and easy, and even though it only resembles an authentic version, it is delicious enough to stand out on its own accord.
You can alter it in countless ways using seasonal fruit and it makes a great “not too sweet” dessert, which is usually how I serve it. This morning, my husband declared it to make a great breakfast as well. He is a “grab and go” type of guy who used to not eat breakfast at all. I’ve brought him a long way in the past 16 years!
So, what can you expect from my peach kuchen recipe? Well, the bottom layer is a cinnamon-spiced soft and moist cake (baked using a cake mix because we like to keep things easy around here). Then we add peach slices on top and finish with a crumbly streusel topping. Made with oats, butter, cinnamon, and sugar, it’s the perfect complement to the cake. Part cake, part crumble, this cinnamon peach kuchen is such an amazing dessert you’re going to want to try right away. So let’s get baking!
Recipe Ingredients
- Fresh or canned peaches
- Old-fashioned oats
- Jiffy cake mix
- Cinnamon
- Butter
- Sour cream
- Egg
- White sugar
How To Make Peach Kuchen With Cinnamon
Making the Cake
Place cake mix, melted butter, sour cream, cinnamon, and egg in a large bowl.
Stir it up with a spoon until well mixed.
It will be smooth but may have a few small-ish lumpy loos in it. You can keep stirring until you get those out if you want to. I find I lack the desire to do so :).
Spray an 8×8 baking dish with cooking spray.
Drop the cake batter by spoonfuls into the cake pan and gently spread to even it out a bit.
Don’t eat this cake batter because it has a raw egg in it. However, if you disregard what I just said, and take your very life into your own hands, you’ll find that it is velvety smooth and has the most lovely taste :).
Place this in a 350-degree oven for 10 minutes.
10 minutes? Christy, that isn’t near enough time to cook a cake!
I know. We aren’t cooking it fully. We are just partially cooking it, then we are going to take it out of the oven and mess with it a bit, then put it back and let it finish cooking.
S’all good. Trust me :).
Making the Topping
In a small bowl, combine the sugar, cinnamon, and oats.
Stir that together a bit. I just toss it kinda with my hand.
Alrighty, this is our cake after it has been baking for 10 minutes.
Top that with sliced peaches.
Sprinkle your oat mixture all over the top.
Then drizzle with the remaining melted butter.
Return to the oven for 30-35 minutes or until golden brown on top.
Enjoy a delicious slice of German peach kuchen!
Storage
Store leftover cake in an airtight container in the fridge for up to 3 days. You can also freeze leftovers for up to 3 months. Thaw in the fridge or at room temperature before serving.
Recipe Notes
- You can use either canned peaches or fresh peaches in this German peach kuchen recipe. Speaking of, you can use any kind of canned or fresh fruit, whether that’s apple slices or berries. Another option is frozen peaches, but you’ll want to make sure they’re thawed and well-drained before adding to the recipe.
- Now, I prefer old-fashioned oats because I’m actually using them in place of pecans in this recipe due to the expense of pecans. So I like the bigger oats. However, if you have quick oats, don’t make a special trip to get old-fashioned. They’ll work just fine. If you have chopped pecans and want to use them instead, knock yourself out.
- If you can’t get Jiffy cake mix you have two easy options. You can either get one of those smaller cake mix boxes that are designed to make an 8×8 cake or one layer of a 9-inch round cake. Alternatively, you can just use a regular-sized box, double this recipe, and make it in a 9×13 pan. Don’t stress yourself out over it, you can make it work.
- If you like, you can substitute the sour cream for plain vanilla yogurt. But the sour cream is what gives the cake that tender texture.
- For extra flavor, add 1/4 teaspoon of ground nutmeg to the topping and substitute the white for .
Recipe FAQs
How do you serve cinnamon peach kuchen?
Serve your kuchen cold on its own or warm with a scoop of vanilla ice cream. You may also like it with whipped cream (here’s my homemade recipe) or homemade custard sauce.
You may also like these perfect peach recipes:
Peach Dump Cake Recipe (3 Ingredients Only)
Ingredients
Cake
- 1 box Jiffy yellow cake mix
- 4 tablespoons melted butter
- 1 egg
- 1/2 cup sour cream
- 1/2 teaspoon cinnamon
Topping
- 1 can peaches, drained or 3-4 fresh peaches, peeled and sliced
- 4 tablespoons melted butter
- 1/2 teaspoon cinnamon
- 1/4 cup old-fashioned oats
- 1/4 cup white sugar
Instructions
- In a medium bowl, stir together with a spoon: the cake mix, sour cream, egg, 4 tablespoons of melted butter, and cinnamon until smooth.1 box Jiffy yellow cake mix, 4 tablespoons melted butter, 1 egg, 1/2 cup sour cream, 1/2 teaspoon cinnamon
- Spray an 8x8 baking dish with cooking spray and spoon cake batter into it, gently spreading to cover the bottom of the dish. Bake at 350 for 10 minutes.
- Remove the partially cooked cake from the oven and arrange the peach slices over the top. In a small bowl, stir together the oats, remaining cinnamon, and sugar. Sprinkle over the top of the peaches. Drizzle the top with the remaining melted butter.1 can peaches, drained, 4 tablespoons melted butter, 1/2 teaspoon cinnamon, 1/4 cup old-fashioned oats, 1/4 cup white sugar
- Return to oven for 30-35 minutes or until golden brown.
Nutrition
Can this be made in cupcake tins cutting peaches in small cubes ?
I’m sure it can! 🙂
My mom always made kuchen. She made hers with sweet bread and poked holes in it and then poured over a homemade pudding. Topped that with cherries (we had a cherry tree) and on top of the fruit she made crumbles topped with cinnamon/sugar. It was fabulous. I make it sometimes for my family. My parents were Germans who lived in Russia. They came to the US when they were very young.
Oh my goodness, your Mom’s recipe sounds fabulous!!
This is such a delightful “low calorie” dessert. I like it slight warm. Mmmm. Yummy goodness!
Oh yum Christy, it’s a peach cake and peach crumble/crunch in one! I have to make this soon. I’m glad to know that it’s not too sweet.
There was a comment someone else left about eating the cake batter and I know you’ve mentioned many times about raw eggs, etc and what’s interesting to me is that until I started reading US based blogs with recipes I never even heard about not eating raw yolk – not that most people would generally go around ingesting it as a meal. I even remember in school we learnt a couple of recipes and one was a banana smoothie recipe that required one entire raw egg. Perhaps though that will change here and I’ll start reading more warnings against raw egg due to the way so many of these egg laying chickens are raised and kept.
Okay, my birthday is on the 17th and I like very unusual cake. I had asked the other readers if they had any ideas, but then I came in here to the cakes. So, two questions. 1) Do you have a quick and good recipe for pickled peaches? And 2) How do you think the combination of the pickled peaches (substitute them for regular peaches) would go in the Cinnamon Peach Kuchen? That sounds sooo good to me. I think the combination that includes the cloves would really pop! And that is what I like, something that when you taste it, you will always remember that first bite and wish you had that again right NOW!! My Mom still calls me the original rebel! Love her anyway!
another winner, Mrs. Jordon!! YUM, simply YUMMY 😉
Thank You!! 🙂
I will definitely be making this lovely cake very soon – for “the girls” when they come to play cards! However, the inspirational words beneath the recipe – “Wow!” – I have never read them before, and what an impact they made on me. I will be copying them down in a little notebook I keep with inspirational quotes. Thank you, as always, for such wonderful posts.
Thank you Paula, I am so glad to hear that they had an impact and I hope you enjoy the recipe!!