Sounds great! but I don't have any good recipe for peach kuchen. :( I usually go with peach cobbler, and occasionally with peach pie or peach shortcake.

ETA: they'd probably work great in that Tennessee Cobbler recipe, or whatever Annie's Elery's Mom called it. :)

Yeah, a little googling informed me that some folks make a peach cobbler that is a mix of cake and fruit. That might be the ticket. In fact, lazy me wonders if I can just make a cake mix and blob some if it in a pan mixed-in with diced peaches. I'm not crazy about dump cake though, although I could possibly see mixing the cake mix up in the food processor with cold butter, or cutting it in like biscuits and then adding it to the canned peaches.

I have a very good recipe for dump cake using 1 large can canned peaches drain and save the juice, you sprinkle peach Jello mixed with 1 t cinnamon onto the peaches then sprinkle on the dry yellow cake mix, dot with 1 stick butter then drizzle with peach juice mixed with water to make 1 1/2 c. Bake 350 for 1 hr.

I love peach cobbler, but since peaches are so juicy, be careful about adding any additional liquid to the recipe.

L, when the girls were still in Scouts, we made a "cobbler" while camping that used peaches and cake mix. The girls gobbled it up. I think it could also be made in the oven instead of over a camp fire.

PEACH COBBLER

1 yellow cake mix

2 cans peaches (15 oz? I think)

1/2 stick butter, melted

Pour the peaches into a dutch oven, dump the cake mix over top and pour melted butter over top. Bake until bubbly and top is browned, 30-40 minutes. In an oven I'd say 350 for 40 minutes...

Elery's Mother's southern cobbler is dead easy, though, and yummy.

Southern Cobbler (Vola Barnes)

• 1 1⁄2-2cups peaches, peeled and sliced, sprinkled with 1/4 cup sugar
• 1cup flour
• 1cup sugar
• 2teaspoons baking powder
• 1⁄2teaspoon salt
• 1 stick butter, melted
• 1cup milk
• Mix dry ingredients, then add butter and milk. Mix until well blended and pour into a buttered casserole (I use a 2 quart Pyrex, but an 8 or 9 inch square would work, I think) Spoon fruit onto top, but don't stir, the fruit will sink and the cake will come to the top. Bake at 350F for 40 minutes or until batter is done and nicely browned. You can sprinkle with powdered sugar if you like, or serve warm with ice cream.

I think those home canned peaches would be really good in this!

Annie

That's the recipe I was talking about, Annie, and I agree that it would be great with the peaches! Since they're already spiced & sweetened, I'd cut back on the sugar in the recipe though. I've made that recipe twice with blackberries -- gluten-free version -- and I love it! so easy.

Thanks Annie, sounds good. Wondering about maybe an oatmeal crumble topping too. It may be a while before I get to making this cake, I am still unpacking and packing and moving out of my apartment and the canned peaches can hold. Making cookies this weekend.

I usually use canned peaches for my kuchen, but our traditional recipe does not make a cake. My kuchen is more of a pie with a custard filling, sometimes including cottage cheese.

Oooh yum, that sounds good too. So many delicious options.

So you're moving out of the apartment? Did you get a house, finally?

Annie

Moving into my parents old house. At least for now, until SO and I can get all our stuff sorted. It is an ongoing process, moving, sorting, organizing, fixing, all of it. Which is why I haven't posted much here. No time for much that is exciting in the kitchen these days. In fact, not much new is going on here except a daily grind of packing and unpacking and trying desperately to declutter, with two people. Yes, that is the excitement, we are now living together again, he has a job nearby.

Well, the peach kuchen was a bust. I made the kind that is baked in a pie crust because dad said his favorite pie was peach pie, and also I found a recipe that used yogurt for the custard and pecans for a topping, both of which I had languishing in the fridge. The peaches were too watery for that kind of dish, the bottom of the pie crust got all soggy. Also the custard was watery too. So, to compensate, I made a true "cobbler" by scooping out the filling and putting it in another baking dish and then scooping out the crust and putting that on top to bake a little more. SO said it looked like the pie fell on the floor and I had scooped it up and put it in another dish. But hey, if it had tasted good, who cares what it looked like. Sadly, the canned peaches had NO taste, zip, zero. And a very mushy texture so not even appealing with spices added to them. Which just goes to show you why you shouldn't use canned fruit past its prime. It won't kill ya, but the quality is nil. These peaches were 3.5 years old and I should have known better. But I am inspired to make another peach cake with maybe some frozen peaches or ones from down south when they come here this spring.