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
OMGOSH, Christy! ! I just made your Cinnamon Peach Kuchen!! It is absolutely the BEST peach dessert that I’ve ever tasted! I doubled your recipe to a 9×13 pan, as I had picked 60 lb. of fresh windfall peaches this morning, and I wanted to put a lot of the peaches in! LOL I also had to use a regular cake mix, as I don’t know where I could find the Jiffy Cake Mix. Thank you sooo much for posting this recipe!! I better stay out of the kitchen, as I’ve already taken one serving out of it to eat…. my hubby is not home, and I think he’d like to have some too! haha
WOW, 60 pounds!!! What a blessing! I am so glad you enjoyed the recipe!!
This is one yummy looking dessert! I just baked a similar dessert with peaches, but used Duncan Hines Butter cake mix with pecans sprinkled on top, and used a larger baking pan. It was a hit with my family and friends.
I made the peach kuchen and it was a big hit, just about like the movie “Gone in 60 seconds”
I KNOW what you are talking about!!! I could eat it all myself in one sitting!! LOL
Well, bless your heart for using Jiffy mix. Believe it or not, Jiffy is a family-owned, multi-generational, company from just down the road from me up here in Michigan. Jiffy is in Chelsea, Michigan and we get to drive by them often. Something about you using a mix from up here makes me feel not so far from home.
How cool! Do they have any type of thing y’all can visit there at the factory or anything? My mother always had little jiffy cake mixes growing up. They were 25 cents a box, and she’d make a round layer cake (single layer), then cut it in half and ice it like it was half of a two layer round cake 🙂
Jiffy is still very popular here, in New England. I love the cornbread! My grandmother who was a wonderful scratch baker often used a Jiffy mix, so I think of her when I see their distinctive boxes. Thanks for mentioning they are an American family company, still going strong!
Christy, Hi!! This looks yummy! Actually, I wanted to tell you that the comment about your speaking at a retreat in this email attachment was the first I had heard about it. Have I been living under a rock? I would love to hear you speak at a retreat sometime and this one sounds just up my alley, but I already have that weekend booked. Are there any more engagements in your near future??
Sincerely from your sister,
Stacey
Hi Stacey! there will be other opportunities I am sure. Hope you have a great day!
Christy – I cannot wait to try this recipe. It looks so yummy! My son-in-law had actually brought me a recipe for apple kuchen because someone had made one and brought it to work to share which he loved and wanted me to make for him. This recipe is so much simpler and I think probably tastier. I will make one for our Sunday family dinner this coming Sunday (if I can wait that long!). Also I absolutely love what Marsha shared with you and you shared with us. With permission from you I am going to print this off and hand out to all my coworkers and family. Thanks for all you do and share with us!
Christy another good recipe using on hand ingredients. Thank you!!! What would we do without canned goods? You peaked my interest on the Gallo Pinto so I had to look it up. I will make it soon as it would be a great cost cutter dinner. I loved your little note about eating the cake batter. I have always licked the bowl since forever it seems (I’m 58) when momma made a cake and my 18 year old daughter has always had cake batter and neither one of us has ever been sick. I have always thought that was the fun of making a cake was licking the bowl. I can tell from your post you’ve licked many a bowl also. Ain’t it fun!!!!!