Description
Sour Cream Peach Kuchen is a delightful dessert that combines the richness of sour cream with the sweetness of fresh peaches. This German-inspired cake has a tender, buttery base, creamy filling, and juicy peach topping, making it perfect for any occasion.
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)
Instructions
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.
Notes
- Other fruits such as plums, nectarines, or berries can be used for a different twist on the recipe.
- Add a pinch of cinnamon or nutmeg for a spiced version of the cake.
- For extra crunch, sprinkle sliced almonds over the peach topping before baking.
- For a dairy-free version, substitute the butter with a dairy-free margarine and use a plant-based sour cream and milk alternative.
- Fresh peaches work best for this recipe, but canned peaches can be used if drained thoroughly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
