Peach Kuga is a vanilla cake partially baked, then peaches and cinnamon sugar placed on top and baked some more. This may have been a variation of a German-Russian Breakfast bread.

This recipe for peach kuga is from my sister in law, Paula. I’m not sure if this peach cake recipe originated from the german kuchen, which means cake recipes and was just made using a different method. The kuchen recipes I saw all seem to bake the peaches right in the cake batter, creating a moister, more pudding like cake. This recipe is quite different in that you mostly bake the vanilla cake, then add the peach slices and the cinnamon sugar streusel like topping. This is more like a vanilla cake with a sweet peach topping. Oh yeah, and the best part, is you pour whipping cream on it before eating this delicious cake! Or, serve it with sweetened whipped cream or vanilla ice cream.

What is Peach Kuga?

Basically this cake recipe is a moist and delicious vanilla cake made with sour cream, butter, sugar, vanilla etc. Then, you place sliced peaches on top of the Kuga, sprinkle a cinnamon sugar crumble on top and bake it again. The juices from the peaches will be absorbed into the cake, producing such a delicious, moist, and rich texture!

What is the difference between a kuga and a kuchen?

From all I can find, the only difference between these 2 types of peach cakes is the method of baking them. A kuchen is baked all together. (Some peach kuchens have a custard layer instead of just the cinnamon sugar mixture.) You pour the batter, then place the peaches and sprinkle the cinnamon sugar immediately. This forms a kind of cake like crust with a custardy layer around the peaches. With the Kuga you bake the cake most of the way first, so the finished product is more like a cake with peach and streusel topping.

What Type of Peaches are best for Peach Kuga?

You can use any type of peaches for Peach Kuga cake but their instructions do differ a bit.

1.Fresh- For fresh peaches, use about 4 or 5 peaches, peel and slice them, then stir about a tablespoon of sugar into them. Let this sit for about 15 minutes to draw the juices out, then drain before placing on the cake. If you bake the peaches directly they may be too juicy and make the cake a bit soggy.

2.Canned- This is the type of peaches I usually use for peach kuga, mainly because I always have a can or 2 of peaches in my cupboard. Just drain the liquid, then place the sliced peaches onto the cake.

3.Frozen- You can also use frozen peaches. Just be sure to fully thaw and drain the slices before placing on the vanilla cake.

Variations for Peach Kuga

• You can use sliced apricots and have apricot kuga.
• Or use a mixed berry blend.
• Or use basically any type of fruit that you could have in a pie, just be sure to drain most of the liquid.
• Serve with whipping cream poured over, or a dollop of sweetened whipped cream, or even vanilla ice cream!

Peach Kuga cake takes only 15 minutes to mix up. You can mix all of the ingredients in one bowl, making very few dirty dishes! 🤗

If you use the canned peaches, this will also save you time in the preparation step. The hard part is waiting for the peach cake to be finished baking! And Peach Kuga is good eaten warm or cold!

Ingredients for Peach Kuga Cake

Cake

• Butter, I use salted butter for this cake recipe and almost every single recipe I make that needs butter. 😉
• Sugar
• Vanilla extract
• Flour
• Baking Powder and Baking Soda
• Sour cream, which produces a super moist, tasty vanilla cake recipe!
• Peaches, of course. (I use canned, drained) You can use whatever type of peaches you have, read above for instructions involving fresh or frozen peaches.

Topping

• Brown sugar, flour, cinnamon, and melted butter.

how to make peach kuga

1.Cream butter, sugar and vanilla together in a large bowl.

2. Beat in the eggs 1 at a time until light and fluffy.

3. Sift together the flour, baking powder and baking soda. Add 1/2 of the flour and sour cream to the liquid ingredients.

4. Mix, then add the rest of the flour and sour cream and stir together well. Spread the batter in a greased 8×11 inch baking dish.

5. Bake at 350°F for 35 minutes.

6. Arrange peach slices on top.

7. In a small bowl, combine the brown sugar, flour, cinnamon and melted butter for the topping.

8. Sprinkle the topping over the peaches.

9. Bake for another 15-20 minutes until the Kuga tests done.

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Equipment to help with this recipe for peach kuga cake:

• hand mixer This is the one I use for smaller recipes and I love it!
• Large Mixing Bowl
• Silicone Spatula This is the brand I use and they work great!
• 8×11 inch baking dish

other cake type recipes to try:

Black Forest Cheesecake Cake

chocoholic pudding cake

Ice Cream Cake

Moist and Easy Carrot Cake

Blueberry Buttercream Marble Cupcakes

you can make peach kuga cake recipe with canned peaches to celebrate National Eat a peach day on August 22nd!

Are canned peaches healthy? Some might say that fresh peaches are the healthiest and that is true as canning does destroy some of the vitamins. With this canned peaches recipe, it is irrelevant whether you use fresh, frozen or canned peaches for Peach Kuga cake recipe. The cooking of the cake will inevitably destroy some of the nutrients but hey, it is dessert after all!

Peach Kuga

Peach Kuga cake is a delicious, super moist and light vanilla cake made from scratch. With sour cream in the batter, this cake is so rich and delicious! Peaches baked on top with the cinnamon and brown sugar buttery topping make this dessert extra special.

Author:RebekahCooking Method:BakedCuisine:GermanCourses:Breakfast, Dessert, SnackRecipe Keys:HomemadeSweets

Print Recipe

Pin Recipe Baked

Prep Time15 minsCook Time50 minsTotal Time1 hr 5 minsDifficulty:BeginnerServings:15Calories:246Best Season:Suitable throughout the year

Ingredients

Servings

For the cake

• ¹⁄₂ cup butter (softened)
• 1 cup granulated sugar
• 1 tsp vanilla
• 3 Eggs
• 2 cup all purpose flour
• 2 tsp baking powder
• ¹⁄₂ tsp baking soda
• 1 ¹⁄₄ cup sour cream

For the topping

• 1 can peach slices (28 oz. drained)
• ¹⁄₃ cup brown sugar (packed)
• 1 tbsp flour
• ¹⁄₄ tsp cinnamon
• 1 tbsp butter (melted)

Instructions

Video

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1. Cream butter, sugar and vanilla together in a large bowl.

   

2. Beat in the eggs 1 at a time until light and fluffy.

   

3. Sift together the flour, baking powder and baking soda. Add 1/2 of the flour and sour cream to the liquid ingredients.

   

4. Mix, then add the rest of the flour and sour cream and stir together well. Spread the batter in a greased 8x11 inch baking dish.

   

5. Bake at 350°F for 35 minutes.

   

6. Arrange peach slices on top.

   

7. In a small bowl, combine the brown sugar, flour, cinnamon and melted butter for the topping.

   

8. Sprinkle the topping over the peaches.

   

9. Bake for another 15-20 minutes until the Kuga tests done.

   

Nutrition Facts

Serving Size 1 piece

Servings 15

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Amount Per Serving

Calories 246kcal

Calories from Fat 89kcal

% Daily Value *

Sodium 179mg8%

Potassium 130mg4%

Total Carbohydrate 36g12%

Dietary Fiber 1.1g5%

Protein 4g8%

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Vitamin A 655 IU

Thiamin 0.16 mg

Riboflavin 0.16 mg

Niacin 1.4 mg

Folate 61 mcg

Phosphorus 119 mg

Selenium 9.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Can use more peaches, up to double the amount.
• To make a super easy Peach Kuga, use a vanilla cake mix. It will be sweeter and crumblier but will save some time.
• To use fresh peaches, peel and slice before adding a tablespoon of sugar to them. Let them sit for at least 15 minutes before draining the juices off.
• To use frozen peaches, completely thaw, then drain before placing the slices on the cake.
• You can use plums, apricots, pears, apples, blueberries, or a combination of fruit.