Kuchen, pronounced “koo-Ken” is German for cake. Kuchen is a sweet treat that was traditionally served during afternoon gatherings of friends and family; a time to share a little something sweet with coffee or tea. This recipe that I am sharing with you is my family’s recipe that has been in part of our story for at least four generations. We look forward to it all summer long. I texted my Mom last week when I made it- ‘it’s kuchen day!. For our family, those three words convey so much happiness, excitement and love. A day with Kuchen is a day to celebrate and enjoy the magic of late summer; we all love the day when the stars align and the result is Peach Kuchen.
This traditional pie, custard, and cake magic can be made with pretty much any fruit- but I prefer peaches. You can adapt it to fit your tastes and dietary needs with some experimentation. I’m sure gluten free flours would work well and maybe coconut cream instead of heavy cream, although I’m not sure about an egg substitution. If you regularly do experimentation of this kind you probably have a go to method to do so. It can also be made with more or less sugar and with different types of sugar. I would recommend white whole wheat flour if you want something other than all purpose flour, I’ve made it with whole wheat flour and the crust gets a little tough.
I prefer my kuchen cold so I recommend baking it in the cool morning and then storing it in the fridge to enjoy late afternoon or for dessert after dinner. But, there isn’t anything wrong with warm kuchen, perhaps with a dollop of vanilla ice cream...or a small bit with coffee at breakfast :)
Enjoy the bounty of summer, of creating magic and sharing it with friends and family.
This recipe is very adaptable- I make it in a 9 x13 baking dish, but a round casserole dish or whatever you have on hand that has at least an inch high side will work.
½ cup pastured butter
2 cups flour(all purpose, white whole wheat or gluten free flour)
¼ tsp. Baking powder
Salt to taste
4-5 peaches, cut in half and sliced.
¾ cup sugar
1 tsp cinnamon
2 egg yolks
1 cup heavy whipping cream
1 tsp. Vanilla
Preheat oven to 400 degrees.
Using a pastry cutter, fork, or food processor, combine the butter, flour, baking powder, and salt into a crumble. Press it into the pan and up the sides about ¾ inch.
Place the slices of peaches on the crust and sprinkle the sugar over the top. Sprinkle cinnamon over this and bake for 15 minutes.
Meanwhile, mix the egg yolks, cream and vanilla together. Once the peaches have been in the oven for 15 minutes, pour over custard mix over the top, lower the oven temperature to 375 degrees and bake for about 30 minutes or until custard is set.