Why You’ll Love This Recipe

Sour Cream Peach Kuchen is a perfect combination of creamy, fruity, and light textures. The addition of sour cream makes the filling incredibly smooth and rich, while the peaches add a burst of natural sweetness and juiciness. The cake itself is soft, with a slightly crumbly yet buttery texture that complements the creamy filling and fruit topping. This dessert is easy to prepare and can be enjoyed warm or at room temperature, making it an ideal addition to any gathering or a relaxing family meal.

Ingredients

For the cake:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

For the sour cream filling:

1 cup sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg

For the peach topping:

4-5 medium peaches, peeled and sliced
2 tablespoons granulated sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease or line a 9-inch round or square baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until the batter is smooth and well combined.
Pour the batter into the prepared pan and spread it evenly across the bottom.
In a separate bowl, mix together the sour cream, sugar, vanilla, and egg for the filling. Pour this mixture over the cake batter in the pan, spreading it evenly.
Arrange the sliced peaches on top of the sour cream mixture. Sprinkle the peaches with a light dusting of sugar.
Bake for 45-50 minutes, or until the cake is golden brown on top, the filling is set, and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve at room temperature or slightly chilled.

Servings and timing

Servings: 8-10
Total time: 1 hour 15 minutes
- Prep time: 15 minutes
- Cook time: 50 minutes

Variations

Other fruits: While peaches are the star of this recipe, you can swap them for other fruits like plums, nectarines, or berries for a different twist.
Spiced version: Add a pinch of cinnamon or nutmeg to the cake batter or the sour cream filling for a warm, spiced flavor that pairs beautifully with the peaches.
Almond topping: For extra crunch, sprinkle sliced almonds over the top before baking.

Storage/Reheating

Storage: Store leftover Sour Cream Peach Kuchen in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual slices in the microwave for 20-30 seconds or enjoy at room temperature. You can also gently reheat the whole cake in a 350°F (175°C) oven for about 10 minutes.

FAQs

Can I use canned peaches instead of fresh peaches?

Yes, you can use canned peaches, but make sure to drain them thoroughly to avoid excess liquid. Fresh peaches work best for this recipe because they provide the best texture and flavor.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free if necessary.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to a day before baking. Just be sure to let it come to room temperature before baking.

Can I freeze Sour Cream Peach Kuchen?

Yes, you can freeze the cake. Once it has cooled completely, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and serve.

How do I know when the cake is done?

The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. The sour cream filling should be set but still soft.

Can I use Greek yogurt instead of sour cream?

Yes, you can substitute Greek yogurt for sour cream in this recipe. It will give the cake a slightly tangier flavor, but it will work just as well.

How can I make this recipe dairy-free?

To make the recipe dairy-free, substitute the butter with a dairy-free margarine and use a plant-based sour cream and milk alternative.

How do I slice the peaches for the topping?

Peel the peaches and slice them into thin wedges or slices, ensuring they are evenly distributed on the cake for the best presentation and even cooking.

How can I make this dessert sweeter?

If you prefer a sweeter dessert, you can increase the sugar in the cake batter or the sour cream filling. You can also drizzle a bit of honey over the top of the peaches before baking.

Can I add nuts to the cake?

Yes, you can sprinkle chopped nuts, like walnuts or almonds, over the cake batter or the peach topping for added texture and flavor.

Conclusion

Sour Cream Peach Kuchen is a delectable dessert that blends the richness of sour cream with the natural sweetness of peaches, creating a cake that is as delicious as it is comforting. With its smooth, creamy filling, tender cake base, and fresh peach topping, this treat is perfect for any occasion. Whether you serve it for a special dessert or a simple family gathering, Sour Cream Peach Kuchen is sure to become a new favorite in your baking repertoire.