Hail, South Dakota

Miss A is at the helm again! Not only are we touring the culinary delights of Russia at Miss A’s request, but it’s also her turn to pick our stateside adventure. This past summer we took our western road trip which included South Dakota, Wyoming and Colorado. South Dakota was easily one of Miss A’s favorite spots from meeting “Cornelius” at the Corn Palace in Mitchell (with whom she has a definite love/hate relationship – she loves to talk and giggle about him, hates to see him), to the peeking prairie dogs in Custer State Park and to “hikin’ it” in the Badlands. So it came as no surprise to us that Miss A chose the Mount Rushmore State this week, and we’re all happy she did.

Today we all spent the afternoon in the kitchen baking up several different dishes, including the South Dakota Peach Kuchen. The Kuchen is the official dessert of South Dakota – making it an obvious (and delicious) choice. We adapted this recipe from Midwest Living Magazine.

First we thawed and drained the sliced, unsweetened peaches on a baking sheet and paper towel.

Next we combined the flour, sugar, baking powder, nutmeg and cinnamon in a medium mixing bowl. We then used a pastry blender to cut in the butter until a crumbly mixture was formed. Then in a small bowl we mixed together one egg and the milk which we then poured into the flour mixture. We stirred all the ingredients together to form a batter and poured it into a greased 9x9x2-inch baking pan. Next we covered the batter in a single layer of the sliced peaches.

Finally, we prepared the topping by bringing the brown sugar, butter, corn syrup and lemon juice to a boil and quickly pouring it over the kuchen.

The kuchen is then baked at 350F for 45-50 minutes. We cooled the kuchen on a wire rack for 20 minutes. You can serve the kuchen immediately as a dessert with ice cream, or for breakfast with coffee or juice. We, of course, sampled a bit of the kuchen straight out of the oven and it got thumbs up all around. We’re definitely looking forward to breakfast tomorrow morning!

Print this recipe: South Dakota Peach Kuchen

20 thoughts on “Hail, South Dakota

  1. ChefDad says:

    For those of you interested in making this, the burnt crusty stuff that drips over the edges is phenomenal. Like ChefMom says, put a piece of foil under it to catch the drips. Kuchan is good, crispy drippy stuff is better!


    • ChefMom says:

      LOL! With Mr. N I craved anything with garlic and lemonade and with Miss A I was constantly eating sweets – go figure Mr. N loves sour things and Miss A is our sweet addict. 😉


  2. Kate@Diethood says:

    Oh my word, that looks incredible!! I would love to reach over for a slice… technology needs to get better so that we can do that one day. 😉
    Thank you for sharing…next time I see peaches, I’ll know who to ask for the recipe!


  3. Kay aka Babygirl says:

    I would so eat this, if it had apples with it lol. Let me explain, unfortunately I am allergic to peaches.. I know it sucks. At least I got to enjoy them before I had the worst reaction ever when I was a teenager. I think this might work with apples too.. not sure. I might be wrong.


  4. Lisa {Smart Food and Fit} says:

    Hello, I found your website through Pure Complex Blog (gotta love BG, she’s the best!). This recipe caught my eye, it looks so devine and makes me think of summer. Unfortunately, here in Michigan it’s anything but spring or summer weather (we got a few inches of snow, ugg!). Since my boys are on spring break this week, I’ll make this recipe to bring a little of summer time in our home; maybe I’ll make some freshly squeezed lemonade to wash it down. 🙂


    • ChefMom says:

      BG is awesome! We woke up to snow today too. Ugh. Not what I wanted to see this a.m. The kuchen is delicious and a tiny taste of spring/summer – the kids both love it. If you’re going to make it, I’d recommend lining the oven wrack with foil as it does bubble over a bit. 🙂 Let me know how it goes.


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