While August can often feel like a “no-mans land” when it comes to seasons (it seems everyone is ready to move on to Fall, but the temps are often still climbing). While I definitely start to feel the autumn excitement, I do my best to slow down and take time to enjoy each season as much as I can. During the month of August you can pretty much smell the peaches in the air in New Jersey. Our local farms are overflowing with the most perfectly ripe peaches. So when I was digging through one of my vintage cookbooks recently and saw a recipe for “Peach Kuchen” I knew I had to try it.
If you aren’t familiar with the term, “Kuchen” simply is the work for Cake in German. As such, it doesn’t actually give you a whole lot of description of what type of cake this actually is. For one, it’s darn good. It’s yeast-y, dense, and has some bread like qualities, but it’s also sweet and crumbly in all the best ways. In the end I decided to call my version “Peach Coffee Cake” as it is absolutely the perfect pairing with a big cup of joe.
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Recipe adapted from Margaret Rudkin Pepperidge Farm Cookbook
Peach Coffee Cake
Ingredients
Cake
- 1/2 Cup Milk
- 1/2 Cup Warm Water
- 1/2 Cup Unsalted Butter melted and cooled slightly
- 2 Packages Instant Yeast
- 3 1/2 Cups Flour
- 1/3 Cup Sugar
- 1 Tsp Salt
- 1 Egg lightly beaten
Topping
- 1/2 Cup Flour
- 1/3 Cup Sugar
- 1 1/2 Tsp Cinnamon
- 1/2 Cup Butter cubed and chilled
- 2 Large Peaches pared and sliced
Instructions
- Heat milk in Microwave or over stove until warm (not too hot – ideally between 130°-140°). Add the warm water, butter, and yeast and stir to combine.
- In the bowl of a mixer, combine flour, sugar, and salt. Add the milk mixture and the egg and stir until well blended (will be a sticky dough).
- Cover the dough and let rise in a warm place until doubled in bulk (about 1 hour).
- Once doubled, spread evenly in a 9×9 inch pan. Arrange peach slices on top of dough evenly.
- For the topping, stir together flour, sugar, and cinnamon. Add in butter and use your hands or a pastry cutter to combine until crumbly mixture forms. Spread the topping over the peaches evenly.
- Let rise in a warm place for about 40 minutes.
- Bake in a 350° oven for 35 minutes.
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