by Eva Felis on August 15, 2012
There are things that would force me to get up early on a weekend day like tornado siren, earthquake or fire alarm. But there are also some enjoyable circumstances like the scent of freshly brewed coffee waving into my bedroom and tinkling my nose (hint!) or the anticipated trip to a peach orchard.
Since our visit to an apple orchard in Wisconsin last October, I am in love with orchards and pick-your-own fruits. Due to the summery heat we decided to rise and shine very early, get a bucket full of peaches and have a decent late breakfast at the cafe owned by the farmers wife. I love it than a plan comes together. We were the first peach pickers that morning, but not for long. Our bucket filled up fast, the trees were loaded with branches full of fragrant and juicy peaches. Afterwards the breakfast was sweet and filling and we enjoyed the Southern hospitality.
I spent most of this weekend in my kitchen, there are three peach pies sitting in my freezer and waiting for my family to arrive in a couple of days. I made American peach pie for my German family and this German peach streusel cake to share with you and my American friends. Food is connecting people, countries and continents.
German peach streusel cake
All ingredients should be at room temperature! This cake is best the day it’s freshly baked but still delicious for two more days if wrapped and stored in the refrigerator.
for the yeast dough:
130 g / 1 cup all-purpose flour (more if needed)
70 g / 1/2 cup whole wheat flour (or all-purpose flour)
2 tsp active dry yeast
3-4 Tbsp granulated sugar
pinch of salt
30 g / 2 Tbsp unsalted butter, soft
60 ml / 1/4 cup milk (2%)
1.1 kg / 2 1/2 pounds peaches (about 8 medium and 5 large peaches)
for the streusel dough:
180 g / 1 1/2 cup all-purpose flour
100 g / 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
110 g / 8 Tbsp unsalted butter, soft
butter and flour for the pan
Add all ingredients for the yeast dough in a big bowl. Knead by hand or with stand mixer fitted with paddle attachment for 2 minutes. Add more flour or milk if needed. You should end up with a easy to handle dough not too sticky and not too dry. Sprinkle dough with more flour to keep it moist. Place the bowl at a warm (not hot) place, cover with a clean kitchen towel, let rise until doubled in size, approx. 40-50 minutes.
Grease and flour dust a baking pan 20 x 30 cm / 8 x 12 inch. Knead the dough shortly with your hands. Roll out dough and place into your baking pan. Let rise a second time while you prepare peaches and streusel.
Preheat your oven to 180 C / 360 F.
Meanwhile peel peaches with vegetable peeler (works best for me), cut in half, remove stone and cut the halves into thin slices (about 4-6 slices depending to the size of your peaches).
In a medium bowl add all ingredients for streusel. Knead with your hands until well combined. Rub with fingers until crumbs form.
Place peaches on dough, top with streusel and bake for 30 to 35 minutes. Let cool before serving.