Peach Kuchen


by: Paula B.

This is a traditional North and South Dakota dish from the German immigrants to the area. Substitute any other fruit for the peaches.


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serves: 9

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg or cinnamon

1/4 cup butter

1 egg, lightly beaten

1/2 cup milk

2 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and well drained on paper towels

1/3 cup packed brown sugar

1 tbsp light corn syrup

1 tbsp butter

1 tsp lemon juice

Nutrition Facts
Peach Kuchen

Servings Per Recipe: 9

Amount per Serving

Calories: 314

  • Total Fat: 8.2 g
  •     Saturated Fat: 4.9 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 39.2 mg
  • Sodium: 152.6 mg
  • Total Carbs: 57.7 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 38.9 g
  • Protein: 4.2 g

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1.  Grease and flour a 9x9x2-inch baking pan. Set aside.

2.  In a medium bowl, mix flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut in the ¼ cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl, combine egg and milk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

3.  Spread batter into prepared pan. Halve any large peach slices. Arrange peach slices in a single layer on top of batter.

4.  For topping, in a small saucepan, combine brown sugar, corn syrup, the 1 Tbsp. butter and the lemon juice. Bring to boiling. Quickly drizzle over peach slices.

5.  Bake in a 350F oven for 40 to 45 minutes or until a toothpick inserted in the center of cake comes out clean. Cool in pan on wire rack 20 minutes.

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