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German Peach Kuchen with Custard Recipe

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4 from 3 reviews

This German Kuchen Peach Cake is a delightful dessert combining a soft buttery cake base topped with juicy peach slices and a luscious almond-flavored custard. It bakes in two stages, first setting the fruit on a tender cake, then pouring over a creamy custard that bakes to a golden finish. Perfectly balanced between sweet and fruity, it is traditionally served with whipped cream and can be made with fresh or canned peaches.

Ingredients

Custard 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

Peach Cake Ingredients

  • 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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400℉ (200°C). Butter a 9-inch (23 cm) springform pan and line it with parchment paper, then set aside.
  2. Make the Custard: In a large jug with a pour spout, whisk together 1 large egg and 2 teaspoons flour until smooth. Stir in 1 cup heavy cream, ½ cup sugar, 1 teaspoon almond extract, and ¼ teaspoon salt. Set this custard mixture aside.
  3. Make the Cake Batter: In a large bowl, combine 1 ½ cups flour, ¾ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Using a pastry blender or your fingers, cut the 4 tablespoons cold diced butter into the flour until mixture resembles coarse breadcrumbs.
  4. Add Wet Ingredients: In a small bowl, whisk together 1 egg and ½ cup whole milk, then pour into the flour mixture. Mix gently until just combined, being careful not to overmix.
  5. Assemble and Bake Cake Base: Spread the batter evenly into the prepared pan. Arrange the drained and sliced peach halves on top of the batter. Place the springform pan on a rimmed baking sheet and bake at 400℉ (200°C) for 15 minutes.
  6. Add Custard and Continue Baking: Remove the cake from the oven and carefully pour the prepared custard evenly over the cake and peach topping. Immediately reduce oven temperature to 350℉ (180°C) and return the cake to the oven. Bake for 35–40 minutes, until custard is set and lightly golden.
  7. Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan. Let it cool slightly before serving. Serve with a dollop of whipped cream if desired.

Notes

  • For extra flavor, brush the cooled cake with warm apricot jam.
  • Other soft summer fruits such as plums, berries, or canned pears can be used instead of peaches.
  • Mix wet ingredients into dry only until just combined to avoid a tough cake.
  • Place the springform pan on a rimmed baking sheet to catch any drips and prevent oven smoking.
  • Remember to reduce oven temperature after pouring custard on the cake.
  • Canned peaches are convenient, sweet, and perfectly tender, but ripe fresh peaches can be used after blanching to remove skins.
  • For fresh peaches, score an X on the bottom, blanch in boiling water for 2 minutes, then plunge into ice water before peeling.
  • Top with toasted walnuts, sliced almonds, powdered sugar, or crushed almond biscotti for garnish options.
  • The cake is done when the custard is set and lightly golden on top.

Find it online: https://marthatasty.com/german-peach-kuchen-with-custard-recipe/