I love peach kuchen or any other fruit kuchen. My mother made many different ones, and this is one of my favorites. Kuchen is a kind of German pie, and thanks to the colonization of the South of Chile by many German families during the 1800s, they are popular and loved in the whole country. Visit our collection of Kuchen recipes here. There are many favorites like Poppyseed Kuchen.
I made some adjustments to the recipe to make it easier. You can make it with fresh peaches or canned. The result is almost identical, and both versions are popular in Chile.
Kuchen is usually made in Chile for a special Once or Sunday Once. You can buy Peach kuchen in many bakeries, but making it at home is still popular. Another similar pastry is the Tarta Frola de Duraznos, common in Argentina and related to Italian immigrants.
This version doesn't have much cream and is more generous with the dough (my favorite part).
Peach Kuchen de Duraznos
- Prep Time: 45 minutes
- Cook Time: 1 hour and 10 minutes
- Total Time: 2 hours
- Yield: 10
- Category: Kuchen
- Method: Oven-baked
- Cuisine: Chilean
Description
Easy and delicious summer kuchen.
Ingredients
dough,
- 250 grams of all-purpose flour (2 cups)
- 2 teaspoons baking powder
- 125 grams of butter at room temperature (8 tablespoons)
- ½ cup granulated sugar
- 1 egg
- grated lemon
- ⅓ cup cold water
filling,
- 2 large ripe peaches and cut into wedges
- 1 cup milk, whole preferred
- ⅓ cup sugar
- 1 egg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- peach jam or powdered sugar
Instructions
- Preheat oven to 350F or 180C. Grease an 8″ cheesecake pan (removable ring)
- For the dough: Beat the butter until creamy, add sugar and beat until this is all incorporated. Add the lemon zest and egg, and mix.
- Add the flour and baking powder, mix, add water, and mix to obtain a soft dough. Transfer to the pan and spread with your fingers. Prick with a fork and bake for 15 minutes until lightly browned.
- Whisk the milk, sugar, egg, cornstarch, and vanilla in the same bowl. Wash and chop the peaches.
- Take the dough out of the oven, flatten gently with a spoon, then pour the cream on top and distributing peach slices starting from the edge inward concentrically.
- Bake for 45-55 minutes until browned and the center does not giggle.
- Heat the jam in the microwave to make it easier to spread it, “paint” the peaches with jam and let it cool. Unmold (pass a knife around the edge before opening the ring) and sprinkle with powdered sugar before serving.
- Serve warm or cold.
- Keep refrigerated.
Notes
Recipe adapted from the book “Manos del Sur”.
Nutrition
- Serving Size:
- Calories: 314
- Sugar: 24.2 g
- Sodium: 31.6 mg
- Fat: 12.3 g
- Saturated Fat: 7.1 g
- Carbohydrates: 47.6 g
- Fiber: 1.3 g
- Protein: 5.2 g
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