Dieser Beitrag ist auch verfügbar auf: Deutsch (German)
Granny’s German peach cake with fresh peaches is quick and easy to make and tastes delicious! The best authentic recipe for German Peach Kuchen. Jump to Recipe
Granny’s German Peach Cake with fresh peaches
A wonderfully uncomplicated and quick German peach cake recipe with fresh peach slices baked in a moist cake batter! This peach kuchen is traditionally prepared in a 9-inch Springform!
Kuchen is the German word for cake just in case you were wondering.
If you are looking for a simple fresh fruit cake that will delight the whole family then you’ll find this is a wonderful recipe. And best of all, granny’s fresh peach kuchen recipe is so quick and easy to make.
With its drop-dead gorgeous kuchen presentation, this one will be a hit at family gatherings and birthday parties. Try the delicious traditional German cake recipe now!
Why you will love this traditional peach kuchen recipe:
There are about as many different recipes and styles of peach kuchen as there are Germans who make it. Some with sour cream, some with custard cream! I also really enjoy a good peach streusel cake.
This one, however, is my favorite kind of peach cake. I love the simplicity of it and it’s a great recipe to make when you’re in a hurry.
This fresh peach cake is super easy, and requires minimal equipment! Just a large bowl for mixing and a medium bowl for the flour mixture. I use a hand mixer and I have not tried making this any other way.
I also did not peel my peaches as I like the color or the red peel peeking through the cake batter but you can totally peel them.
Fresh peaches or canned peaches
I used fresh ripe peaches for this peach cake! You want to use ripe peaches but the fruit should not be too soft, otherwise, the peaches will fall apart when we put them into the batter. If you have very ripe peaches, you can cut them into small pieces and bake my peach muffins!
But you can also make the cake with canned peaches if there are no ripe peaches available.
Of course, you can also use other fruits for grandma’s peach cake. Fresh fruit such as apples, pears, plums, or a mixture of rhubarb and strawberries tastes particularly good.
In addition to stone fruit such as apricots or plums, you can also make this with berries on the cake.
Another great addition would also be almonds or pistachios. But I would sprinkle those on top of the cake halfway through the baking time.
- fresh peaches (I used about 4-5 peaches)
- butter; softened
- sugar – German recipes do not need that much sugar. We just need 3/4 cup sugar
- vanilla sugar ( you find those little Dr Oetker sachets in the baking aisle or the international food aisle)- you can use vanilla extract if you cannot find the sachets
- I use a blend of flour and cornstarch for that fine crumb
- baking powder is used to give the batter its rise
- Some whole milk is added to bring the batter together but you could also add heavy cream or 1/3 cup sour cream
- optional: if you want, add some lemon zest ( finely grated lemon peel) to the batter
How to make German Peach Cake
- For the batter, combine the sugar, vanilla sugar, and butter and beat until fluffy, 5 minutes. The butter must be at room temperature (image 1).
- Add one egg at a time every 30 seconds while stirring (pic 2). The egg should also be at room temperature.
- In a second bowl, mix the baking powder with the flour and cornstarch and sift everything into the first bowl. Mix everything. I use a whisk or a kitchen spatula (pic 3) but it’s obvs faster with the hand mixer. If using a mixer, be really careful that you don’t mix the batter for too long.
- Add the milk to the dough and stir just until everything comes together.
- The dough is ready when it’s smooth, although a few small lumps of flour aren’t a problem (pic 4). Just don’t stir for too long or the cake will be tough.
- Pour the batter into a springform pan and smooth out (pic 5)
- Now press the peach slices into the batter. The tops can still peek out. (pic 6)
- The baking time for the cake is about 35 minutes (10-inch cake tin) to 45 / 50 minutes (23 cm / 9 inch springform)
When is my peach cake done?
To test it for doneness insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it’s done.
If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven. Take the finished cake out of the oven and let it cool down.
Remove from the mold and serve lightly dusted with powdered sugar.
I like this fresh peach cake best when it is still slightly oven-warm and the fruit is still soft and melty. You can easily cut the cooled peach cake after about 10 minutes.
Grandma’s peach cake tastes best with just a dusting of powdered sugar, some vanilla ice cream, or some unsweetened whipped cream! It still tastes wonderful the next day with a cup of coffee. Some members of the family even claim that it tastes even better the next day.
This delicious cake can be made a day in advance and stored on the countertop overnight! No biggie.
I cover the cake pan with plastic wrap. If you live in a very warm place or plan on storing it longer, pop it in the fridge but be sure to bring it to room temperature before serving so it will have that nice soft texture again.
You can also cut it into slices and freeze them.
More German Kuchen Recipes:
- German Rhubarb Meringue Cake
- German Poppy Seed Sheet Cake with Streusel
- German Plum Cake Recipe
- German Blueberry Cake
German Peach Cake with fresh peaches
Grandma's German peach cake with fresh peaches is quick and easy to make and tastes delicious! The best authentic recipe for German Peach Kuchen
- 4- 5 peaches
- 150 grams butter; soft 2/3 cups
- 150 grams sugar 3/4 cups
- 2 sachets vanilla sugar or use vanilla extract
- 4 eggs
- 1 pinch of salt
- 250 g flour 1 1/2 cups
- 50 g cornstarch 1/4 cups + 2 tbsp
- 1 teaspoon Baking powder
- 50 ml milk 1/4 cup
- 1 tbsp powdered sugar
Preheat the oven to 360F / 180 C. Halve the peaches, remove the stone and cut the fruit into slices.
Line a 9 inch springform pan (23 - 26 cm diameter) and grease the sides.
Cream the softened butter with the sugar and vanilla sugar until white and fluffy for about 5 minutes. Gradually stir in the eggs, one after another and also add in the salt. In a separate bowl, combine flour with cornstarch and baking powder and sift the mixture over the butter egg mix. Switch to a whisk or spatula or turn the handmixer down do low and combine the dry ingredients into the butter mix. Pour in the milk as well to bring it all together.
Spread the cake batter into the prepared, lined springform pan and smooth it out with a spatula. Arrange the peach slices on top of the batter as you see in the picture.
Pop the cake into the oven for about 45 minutes. Start checking the cake at around 40 minutes. Insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.