German Peach Cake is a spin off of the traditional German Plum Cake. I fell in love with it while I lived in Germany. I’ve since made it with peaches and the results are divine. The combination of a deliciously moist lemon tart topped with sweet peaches sprinkled with cinnamon sugar isn’t too far off of perfection.
Every year when the peaches ripen on the trees, it seems someone offers some to me. Home-grown peaches are the best.
This previous fall, my cousin asked if anyone wanted to come and pick peaches off of her tree. I did! My kids and I had a blast picking peaches, plums, apples, and pears off of her many fruit trees. My kids begged me to go back—so I told them perhaps next year we will!
I I used the peaches to make this delicious recipe a few times. I have made it for my husband, some kids, friends, and for a neighbor family. Everyone I’ve made it for (including my own children) really love it. If you have a peach tree, or if you like tarts or peaches you should give it a try!
Note- A springform pan (10.5 inch) will work best for this recipe. If you don’t have one, you could probably use a cake pan and still have it turn out great.
Directions
Grate lemon peel.
In a large bowl, cream the butter, add the sugar, vanilla extract (this Mexican vanilla is my favorite), egg, lemon peel/zest, sour cream and salt (if you use unsalted butter).
Mix/whisk the flour and baking powder in separate bowl.
Using a fork or spoon, mix the liquid and dry ingredients together in a bowl.
Grease the base of a round springform baking pan and spread the dough over the pan.
Liberally spread peaches over the dough in a tight circular fashion.
Bake for 20 minutes of 30-45 minutes. At 20 minutes, open the oven and sprinkle the cinnamon sugar mix over the top of the peaches. Resume baking.
Tip-Bake the cake in the middle rack at 375 F or until a toothpick in the center of it comes out clean of dough.
Allow to cool.
Whip whipping cream until it forms soft peaks. Slowly stir in 1 teaspoon vanilla and 1 cup of sugar. Allow the whipping cream to sit and cool in fridge about 30 minutes before serving so that the sugar dissolves well into the cream and isn’t grainy.
Top the German Peach Cake with whipping cream.
Enjoy!
Supplies
Mixer (for whipping cream)
Mixing bowls—my favorite found here
Grater (for lemon zest)
- ¼ cup butter
- ½ cup sugar
- ½ teaspoon vanilla plus 1 teaspoon vanilla for whipping cream
- 1 egg
- 1 tablespoon sour cream
- 1 pinch salt (only if you use unsalted butter)
- 1 teaspoon lemon zest, rind of
- 1½ cups flour
- 1 teaspoon baking powder
- 2 cups peaches, pitted and sliced into thin wedges and layered on top—or enough to cover it entirely. I found 7-8 peaches to be sufficient for a 10.5 inch cake
- 2 cups heaving whipping cream
- 1 cup sugar
- In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream salt (if desired).
- Mix the flour and baking powder with whisk then add it into the liquid mixture stir well.
- Grease the base of a round springform baking pan and spread the dough over the pan.
- Liberally spread peaches over the dough in a tight circular fashion.
- Bake for 20 minutes of 30-45 minutes. At 20 minutes, open the oven and sprinkle the cinnamon sugar mix over the top of the peaches. Resume baking. Tip-Bake the cake in the middle rack at 375 F or until a toothpick in the center of it comes out clean of dough.
- Allow to cool.
- Whip whipping cream until it forms soft peaks. Slowly stir in 1 teaspoon vanilla and 1 cup of sugar. Allow the whipping cream to sit and cool in fridge for about 30 minutes before serving so that the sugar dissolves well into the cream and isn't grainy.
- Top the German Peach Cake with whipping cream and enjoy!
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