Best 2 Grandma Sals Peach Kuchen Recipes

Savor the delectable flavors of Grandma Sal's Peach Kuchen, a classic German pastry that combines the sweetness of ripe peaches with a buttery, crumbly crust. This beloved recipe, passed down through generations, promises a delightful treat that is perfect for breakfast, brunch, or as a special dessert. Immerse yourself in the culinary journey of creating this mouthwatering dish, and discover variations like the gluten-free peach kuchen, a healthier take on the traditional recipe, and the Dutch peach pie, a unique twist that combines the best of both worlds. Embark on a delightful baking adventure, and let the tantalizing aromas of peaches and cinnamon fill your kitchen as you create these irresistible treats.

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PEACH KUCHEN

Peach Kuchen image

"KUCHEN IS a filling dessert for this German meal. It's not too sweet, and you can use virtually any of you favorite fruits. As a child, I took great pride in arranging the fruit in the pan. We always made this dessert on the same day of the meal so it would be warm and fresh. A dollop of whipped cream on top was an added treat!

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

CRUST:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup butter
FILLING:
2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 large eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup sour cream

Steps:

In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts :

GERMAN FRESH PEACH KUCHEN

German Fresh Peach Kuchen image

One of the delights of summer in Germany is fruit kuchen, an open face fresh fruit pie served warm from the oven. It's made with pastry crust or raised yeast dough crust; a custard mixture is poured over the fruit before baking. In this recipe fresh ripe peaches is used, plus a crispy, rich biscuit crust, somewhat like shortcake. Kuchen can also be made with canned or frozen fruit. Fragrant peach kuchen is especially delicious with whipped cream or a la mode. Time the kuchen to bake during dinner so that it will be at just the right temperature to serve for dessert. The batter may be mixed ahead of time, turned into a baking pan and refrigerated for as long as 3 hours. At brunch, serve kuchen instead of coffeecake.

Provided by Olha7397

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

boiling water
2 lbs ripe peaches, peeled and sliced (about 6) or 2 (12 1/2 ounce) packages frozen sliced peaches, drained
2 tablespoons lemon juice
1 1/2 cups sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 tablespoons milk
1 1/2 tablespoons grated lemons, rind of
1/4 cup butter or 1/4 cup regular margarine, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 tablespoons heavy cream
sweetened whipped cream or soft vanilla ice cream

Steps:

Pour enough boiling water over peaches in large bowl to cover.
Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
With paring knife, pare peaches; place in a large bowl.
Preheat oven to 400°F.
Sprinkle peaches with lemon juice to prevent darkening.
Slice into the bowl; toss to coat with lemon juice; set aside.
Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
In large mixing bowl, using fork, beat eggs with milk and lemon peel.
Add flour mixture and melted butter, mixing with fork until smooth—1 minute.
Do not over-mix.
Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
(If cake pan is used, kuchen must be served from pan.).
Turn batter into pan; spread evenly over bottom.
(At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
Combine sugar and cinnamon; mix well.
DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
Sprinkle evenly with sugar-cinnamon mixture.
Bake 25 minutes.
Remove kuchen from oven.
With a fork, beat egg yolk with cream.
Pour over peaches.
Bake 10 minutes longer.
Cool 10 minutes on wire rack.
To serve, remove side of springform pan.
Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
Makes 8 to 10 servings.
McCalls Cooking School.

Tips:

For the best flavor, use ripe and juicy peaches. You can peel the peaches if you prefer, but it's not necessary.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Don't overmix the batter. Overmixing will make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will make the cake dry.
Let the cake cool completely before serving. This will allow the flavors to develop and the cake to firm up.

Conclusion:

Grandma Sal's Peach Kuchen is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tart filling. The crumb topping adds a nice crunchy texture. This recipe is sure to become a family favorite.