What do you do when you have late summer fruits that are ripe and ready to be used? And you have an excuse to bake up something new and delicious? And some spontaneous free time? You get creative with your culinary instincts. I did this and called some friends, begin baking, and took it upon myself to photograph the fun. There’s something great about a group baking session, and lucky for me, I had two eager friends ready to chop, mix, and pose for me in my small, Southern kitchen.
Figs + peaches + summer heat + sugar cravings = a light and easy summer cake (note: I’ll take the credit for the cravings). This was so easy to make and proved to be fun, incorporating decorating techniques into the mix. The final result was fantastic and I hope to make this again soon using different fruits and whole wheat flour.
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Fig and Peach Kuchen
- Total Time: 85 minutes
- Yield: 12 servings
Description
This Fig and Peach Kuchen is a light and fluffy cake, perfect for showcasing the sweet, juicy flavors of fresh summer fruits.
Ingredients
- 2 plump and ripe peaches, cut into small pieces
- 10-15 small, ripe figs, cut into quarters
- 1 cup (240 ml) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 oz (115 g) (1 stick) unsalted butter, softened
- 2/3 cup (130 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9 x 2-inch round baking pan.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a mixer with a paddle attachment, beat the butter at medium speed until creamy. Gradually add the sugar and continue to beat until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low and alternately add the flour mixture and milk, beginning and ending with the flour mixture. Mix just until combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Arrange the peach pieces and fig quarters decoratively on top of the batter.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- For a healthier twist, consider using whole wheat flour.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Experiment with different fruits like plums or berries for variety.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16
- Sodium: 85
- Fat: 10
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 55
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Frequently Asked Questions
Should the fruit be ripe for this kuchen, and does it affect baking time?
Yes — I specifically call for “plump and ripe” peaches and “small, ripe figs.” Ripe fruit adds sweet juices to the cake, contributing moisture to the crumb. Bake at 350°F (175°C) for 50–55 minutes; check doneness with a toothpick inserted in the center.
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour is a healthier twist I’ve been meaning to try in a future version. Substituting part or all of the 1 cup (240 ml) all-purpose flour will produce a denser crumb and slightly nuttier flavor.
How long does the kuchen keep, and can I use different fruit?
The cake is best fresh but keeps in an airtight container at room temperature for up to 2 days. I’d also encourage experimenting with plums or berries as alternative fruit, following the same arrangement-on-top technique.
We have our own fig and peach tree and I just picked a whole bunch! Was googling ideas of what to do with them and LOVE this one. Will be trying it now :-)
Looks awesome! I love myself some fresh figs.