Peach Kuchen with Buttermilk Whipped Cream

“I remember his showing me how to eat a peach by building a little white mountain of sugar and then dipping the peach into it.” ~ Mary McCarthy (1912-1989)

Peaches and Cream Cake Recipe

How would you define the perfect peach?  For me, the perfect peach has a golden skin with a blush of pink. When you smell it you know it’s a peach.  It has to give a little when you squeeze it.  It must be sweet and juicy; and when I say juicy I want it to drip down my hand when I bite into it.  That is fruit perfection. If you add some lightly sweetened whipped cream, you are kicking it up another notch.

By chance, I saw Edward Lee on a talk show promoting his cookbook Smoke and Pickles.  He made a kuchen recipe, which means cake in German, from his new cookbook.

There are many types of kuchens.

• Some have a cake like crust with a custard and fruit filling.  Apple is very popular with this cake.

• Some are more like coffee cakes filled with layers of cinnamon and sugar.

• Some are made from a yeast dough with a cheesy custard filling topped with fruit.  Cherry is the most popular.

All this talk about kuchen takes me back to the German bakery that my grandmother took us to when we were growing up.  I still remember that wonderful smell when you first opened the door.

This peach kuchen recipe is made with peaches and it is topped with an incredible buttermilk whipped cream.

Gather the dry ingredients.

Butter the bottom of a 9 x 13 inch baking dish.

In a medium size bowl, mix together the flour, baking powder and salt.

Gather the wet ingredients.

In the bowl of a stand mixer with the paddle attachment, add the butter, cream cheese, sugar and vanilla.  Cream on medium high for 2 minutes until the butter becomes smooth.  Add the eggs and buttermilk and mix until completely combined, about 2-3 minutes.

Slowly add the flour mixture to the egg mixture and mix until a smooth batter is formed.  Scrape down the sides of the bowl frequently while mixing.

Spread the batter in the bottom of the 9 x 13 baking pan.

Gently press the sliced peaches into the batter.  Sprinkle the sugar and cinnamon mixture over the fruit.  Dot the top with butter pieces.

Bake for 50 -60 minutes in a 375 degree oven until the top is lightly golden.  Note:  if using a glass baking dish, reduce the temperature by 25 degrees.

Serve warm with the buttermilk whipped cream.

Peach Kuchen with Buttermilk Whipped Cream

By Patricia Rio Published: July 14, 2013

• Peach Kuchen with Buttermilk Whipped Cream

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  4 votes, 4.00 avg. rating (83% score)
• Yield: 6-8 Servings
• Prep: 30 mins
• Cook: 50-60 mins
• Ready In: 1 hr 20 mins

Adapted from Smoke and Pickles cookbook by Edward Lee

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter softened
• 3 ounces cream cheese, softened
• 3/4 cup white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup buttermilk
• 4 large peaches, sliced
• 1/4 cup white sugar peach topping
• 1/4 teaspoon cinnamon peach topping
• 1/4 cup butter softened
• 1 recipe Buttermilk Whipped Cream

Instructions

1. Gather the dry ingredients. Butter the bottom of a 9 x 13 inch baking dish.
   
2. In a medium size bowl, mix together the flour, baking powder and salt.
   
3. Gather the wet ingredients.
   
4. In the bowl of a stand mixer with the paddle attachment, add the butter, cream cheese, sugar and vanilla. Cream on medium high for 2 minutes until the butter becomes smooth. Add the eggs and buttermilk and mix until completely combined, about 2-3 minutes.
   
5. Slowly add the flour mixture to the egg mixture and mix until a smooth batter is formed. Scrape down the sides of the bowl frequently while mixing.
   
6. Spread the batter in the bottom of the 9 x 13 baking pan.
   
7. Gently press the sliced peaches into the batter. Sprinkle the sugar and cinnamon mixture over the fruit. Dot the top with butter pieces
   
8. Bake for 50 -60 minutes in a 375 degree oven until the top is lightly golden. Note: if using a glass baking dish, reduce the temperature by 25 degrees.
   
9. Serve warm with the buttermilk whipped cream.
   
10. Enjoy!!