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
I just happened to have some peaches that I went and picked at the local farm the other day. Guess where they are going. Also picked blackberries. So good.
Made your “Christy Jordan’s Favorite Goulash” recipe for dinner last night. My two grandsons, ages 15 & 17, gobbled that down like a flash (me too). I’ve made goulash for years (who hasn’t), but this recipe with the addition of the corn and the paprika (I only used 1 tsp. just to be on the safe side with these boys) was just wonderful. Corn gave it a bit of sweetness to counteract the acidity in all the tomato items and the paprika gave it a bit of smokey flavor. Easy peasy and oh so great with a lettuce (freshly picked from our garden) and some fruit salad on the side too. You’re the best!! Thanks a bunch for helping me feed two very hungry and very athletic boys last night.
Another wonderful, easy recipe that will make my hubby of 35 years a happy camper tonight! Thank you, Christy!
What a cool, quick bread style version of peach kuchen! 🙂
I think my husband would even like it – he likes cake style coffee cake.
My Gramma would make kuchen- take sweet roll dough (yeast dough) and pat it out in an 8 x 8 pan,
spread it with softened butter and sliced apples and sprinkle them with cinnamon sugar,
let it rise, then bake it.
If she made peach kuchen, we would mix sour cream with brown sugar and cinnamon and spread THAT on top of thinly sliced peaches. Oh. My. STARS. I’m practically drooling now just thinkin’ on it. 😀
SO GOOD!!!!! 🙂 Great day, I’m gonna hafta make some kuchen soon.
Husband is not a huge fan of yeast bread kuchen- he did not grow up with it.
But Mommy and Daddy are visitin’ in a few weeks and I know they’d love some kuchen for breakfast while they’re here.
I think I’ll make yours and Gramma’s. 🙂
Oh mercy!!! You have my heart longing for your Grandmother’s cooking. What a treasure!
My mom always made kuchen with any fruit she had available. She also used sweet dough as base. She made a custard to go on top and then put on fruit. I still make it sometimes. Good memories.
Great recipe Christy! It looks simple to make also. And speaking of something simple to make…Have you had any experience with making a mini pie in a canning jar lid? I’ve come across the “recipe” on Pinterest and I am thinking about trying it out before I introduce it to my students as part of their cooking unit.
Looks simple and delicious-my kind of dessert!
Hey,
This would be good with my fresh blueberries (that I’ve frozen)!