Cinnamon Peach Kuchen

Cinnamon Peach Kuchen

“Kuchen” is German for cake. Traditional kuchen recipes run the gamut from pies to cakes to simply sweet pastries. This version is quick, easy, and even though it only resembles a authentic version, it is delicious enough to stand out own it’s own accord. You can alter it countless ways using seasonal fruit and it makes a great “not too sweet” dessert, which is usually how I serve it. This morning, my husband declared it to make a great breakfast as well. He is a “grab and go” type guy who used to not eat breakfast at all. I’ve brought him a long way in the past sixteen years! Today, when he went to open the microwave to reheat the coffee he made earlier and forgot about (it’s a daily ritual), he said “OH! There’s a cake in here!”

Ingredients

  • 1 box Jiffy yellow cake mix (or a box of cake mix that makes an 8x8 cake)*
  • 4 tablespoons butter, melted
  • 1 egg
  • ½ cup sour cream
  • ½ teaspoon cinnamon
  • 29 ounce can peaches, drained. Or 3-4 fresh peaches, peeled and sliced
  • 4 tablespoons melted butter
  • ½ teaspoon cinnamon
  • ¼ cup old fashioned oats*
  • ¼ cup white sugar
Read the whole recipe on Southern Plate