Name: German Peach Kuchen with Custard Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: German
Ingredients: 1 large egg, at room temperature; 2 teaspoons all-purpose flour; 1 cup (8 fl oz / 240 ml) heavy cream; ½ cup (4 oz / 115 g) granulated sugar; 1 teaspoon almond extract; ¼ teaspoon salt; 1 ½ cups (7 ½ oz / 213 g) all-purpose flour; ¾ cup (6 oz / 170 g) granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; 4 tablespoons (2 oz / 57 g) cold diced butter; 1 large egg; ½ cup (4 fl oz / 120 ml) whole milk; 1 large can (30 oz / 850 g) peach halves, drained and sliced ½ inch (12 mm) thick

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If you have a soft spot for desserts that blend tender fruit, velvety custard, and a lightly sweet cake, you are going to adore this German Peach Kuchen with Custard Recipe. This classic dessert brings together juicy peaches nestled on a delicate cake base, all topped with a creamy almond-scented custard that sets perfectly during baking. It’s a heartwarming dish that feels both comforting and elegant, perfect for family gatherings or a cozy afternoon treat. Once you dive into this German Peach Kuchen with Custard Recipe, I promise it will quickly become one of your favorite ways to enjoy peaches!

Ingredients You’ll Need

The image shows three stages of making a peach dessert in a round baking pan. On the top left, peach slices with bright orange and yellow colors are arranged in a circular pattern on a pale dough base, with a creamy white batter being poured over the top. On the bottom left, the peaches are fully covered by the smooth, thick white batter, completely hiding the fruit underneath. On the right, the dessert is baked with a golden-brown crust that has visible swirls and spots of cooked peach slices peeking through the textured surface. The baking pan is gray and placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential in creating the beautiful balance of flavors and textures that make this German Peach Kuchen with Custard Recipe so irresistible. Each element plays a key role in building layers of taste—from the buttery cake to the smooth custard, and of course, the luscious peaches.

1 large egg (room temperature): Helps bind the custard and cake batter for a smooth texture.
2 teaspoons all-purpose flour: Adds structure to the custard, preventing it from becoming runny.
1 cup heavy cream (8 fl oz/240 ml): Provides richness and creaminess to the custard.
½ cup granulated sugar (4 oz/115 g): Sweetens both custard and cake just right without overpowering.
1 teaspoon almond extract: Gives the custard a beautifully aromatic, nutty flavor that pairs amazingly with peaches.
¼ teaspoon salt: Enhances overall flavors throughout the cake and custard.
1 ½ cups all-purpose flour (7 ½ oz/213 g): Forms the tender crumb of the cake base.
¾ cup granulated sugar (6 oz/170 g): Sweetens the cake and balances the peach’s natural tartness.
2 teaspoons baking powder: Ensures the cake rises lightly and stays airy.
½ teaspoon salt: Pulls out the depth of flavors in the cake.
4 tablespoons cold butter (2 oz/57 g), diced: Adds moisture and flakiness to the cake texture.
1 large egg: Binds the cake ingredients.
½ cup whole milk (4 fl oz/120 ml): Keeps the cake moist and tender.
1 large can (30 oz/850 g) peach halves, drained and sliced ½ inch thick: The star of the show, providing juicy sweetness and beautiful color.

How to Make German Peach Kuchen with Custard Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 400℉ (200°C). Grease a 9-inch springform pan generously with butter and line the bottom and sides with parchment paper. This setup makes sure your kuchen bakes evenly and releases easily, while also catching any buttery drips that can cause oven messes. It’s a small step that makes a big difference!

Step 2: Whisk Together the Custard

In a large jug or bowl with a spout, whisk the egg and flour until smooth. Then gently stir in the heavy cream, sugar, almond extract, and salt. This custard mixture is the magic that will set tenderly on top of the peaches, blooming during baking into a silky, lightly flavored crown that elevates the entire dessert.

Step 3: Make the Cake Base

In a large bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender or your fingertips, rub the cold diced butter into the flour mixture until you see coarse breadcrumbs. This technique creates a crumbly texture that’s key for a soft, buttery cake layer. Next, whisk the egg and milk together and pour into the flour mixture. Stir gently until it just comes together—over-mixing here can make the cake tough, so a light touch is what you want.

Step 4: Assemble the Cake and Peaches

Spread the batter evenly into your prepared pan. Arrange the drained and sliced peaches over the top in a single beautiful layer. The peaches not only add vibrant color but infuse their juices into the cake as it bakes, keeping it moist and flavorful.

Step 5: First Bake of the Kuchen

Place the springform pan on a rimmed baking sheet to catch any drips, and bake the cake at 400℉ for 15 minutes. This initial bake sets the base and slightly softens the peaches, prepping the dessert perfectly for the custard layer on top.

Step 6: Add Custard and Continue Baking

Remove the cake from the oven and immediately pour the custard over the peaches and cake. Lower the oven temperature to 350℉ (180°C) and return the cake to bake for another 35 to 40 minutes. The custard will set and turn a lovely light golden color. You’ll know it’s done when the custard is firm yet still slightly wobbly in the center. Let the kuchen cool in the pan for 15 minutes before releasing the sides, then allow it to cool a bit more for perfect slicing.

How to Serve German Peach Kuchen with Custard Recipe

A round golden brown pie with a slightly cracked and textured top sits on a white and gold tray, with one slice removed. The pie’s surface shows soft peach-colored fruit pieces embedded under the crust. The single slice on a white scalloped plate is topped with a dollop of smooth, white cream. The plate and tray are placed on a pink tablecloth with a subtle floral pattern, and nearby are two more white scalloped plates with gold forks resting on them. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your German Peach Kuchen with Custard Recipe is where creativity can shine. I love sprinkling toasted sliced almonds or chopped toasted walnuts on top for an extra layer of crunch and a nutty aroma. A light dusting of powdered sugar always adds a delicate sweetness and pretty finish. If you want to get fancy, crushed almond biscotti crumbs also make a delightful crunchy topping.

Side Dishes

This dessert pairs beautifully with lightly whipped cream for a creamy companion that balances the tender fruit and custard. If you prefer something lighter, a small scoop of vanilla ice cream or a bowl of fresh berries on the side will complement the peach flavors wonderfully.

Creative Ways to Present

For a charming presentation, serve slices on vintage dessert plates or wooden boards to highlight the rustic feel of this kuchen. Drizzling a warm apricot jam glaze over the top adds a shiny finish and extra fruity sweetness. You can even cut the kuchen into smaller squares for a perfect bite-sized option at parties or as a delightful afternoon snack.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The custard will keep its great texture for up to 2 days, making it a fantastic dessert to enjoy over a couple of days without losing any of its charm.

Freezing

While this dessert is best fresh, it can be frozen if needed. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Frozen pieces are best enjoyed within a month. To thaw, transfer to the fridge overnight.

Reheating

Reheat slices gently in a low oven (about 300℉/150°C) for 10–15 minutes until warmed through. Avoid the microwave when possible to maintain the custard’s smooth texture and prevent it from becoming rubbery.

FAQs

Can I use fresh peaches instead of canned peaches?

Absolutely! Fresh peaches can make this German Peach Kuchen with Custard Recipe even more vibrant during peach season. Just remember to peel them by scoring an X on the bottom, dipping in boiling water for 2 minutes, followed by ice water, so the skins slip off easily. Slice them about ½ inch thick and proceed as directed.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan lined with parchment, but the springform pan makes releasing the delicate kuchen much easier. If using a regular pan, ensure it’s well greased and lined to avoid sticking.

Can I substitute almond extract in the custard?

If almond extract is not available, vanilla extract is a fine substitution. It won’t give the nutty flavor but will keep the custard fragrant and delicious. You can also experiment with a drop of lemon zest for a fresh twist.

Is it okay to make this cake ahead of time?

Yes! You can prepare the cake base and custard separately and assemble it just before baking. The finished Kuchen can also be made a few hours ahead and stored covered at room temperature or refrigerated if your kitchen is warm.

Why do I need to place the springform pan on a baking sheet?

Springform pans often leak small amounts of butter during baking, which can drip into your oven and cause smoke or mess. Placing the pan on a rimmed baking sheet catches these drippings and keeps your oven clean.

Final Thoughts

This German Peach Kuchen with Custard Recipe is a delight to bake and even more fun to share. Its tender cake, juicy peaches, and silky custard come together effortlessly for a dessert that feels special yet comforting. Whether you are a longtime fan of German pastries or just discovering this delicious treat, I hope you’ll give it a try—the warm, almond-kissed custard alone is worth every minute spent in the kitchen!