Peach Kuchen

Kuchen, the German word for "cake", is the inspiration behind this tasty peach coffee cake.

difficulty

Easy

Yield

1 coffee cake

Prep Time

0:25

Bake Time

25 to 30 minutes

Rise Time

1 hour

difficulty

Easy

Yield

1 coffee cake

Prep Time

0:25

Bake Time

25 to 30 minutes

Rise Time

1 hour

ingredients

  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup water
  • 1/2 cup butter or margarine
  • 2 egg large
  • 2 cans (15-ounces each) sliced peaches in heavy syrup drained
  • Cinnamon-Nut Topping:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans

DIRECTIONS

  1. Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk, water and butter until very warm (120 to 130°F). Add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into greased 13 x 9 x 2-inch baking pan.
  2. Cinnamon-Nut Topping: Cut butter into brown sugar until crumbly in a medium bowl. Add sugar, flour, ground cinnamon and chopped pecans. Stir until well blended.
  3. Arrange peaches in rows on top of batter. Sprinkle cinnamon-nut topping evenly over peaches. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  4. Bake at 375°F for 25 to 30 minutes or until done. Serve warm or cool. Cut into squares to serve.
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Peach Kuchen

  • Difficulty: Easy
  • Yield: 1 coffee cake
  • Prep Time: 0:25
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1 hour

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup water
  • 1/2 cup butter or margarine
  • 2 egg large
  • 2 cans (15-ounces each) sliced peaches in heavy syrup drained
  • Cinnamon-Nut Topping:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans

Directions

  • Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat milk, water and butter until very warm (120 to 130°F). Add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into greased 13 x 9 x 2-inch baking pan.
  • Cinnamon-Nut Topping: Cut butter into brown sugar until crumbly in a medium bowl. Add sugar, flour, ground cinnamon and chopped pecans. Stir until well blended.
  • Arrange peaches in rows on top of batter. Sprinkle cinnamon-nut topping evenly over peaches. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Bake at 375°F for 25 to 30 minutes or until done. Serve warm or cool. Cut into squares to serve.