A summery recipe for German peach streusel cake: tender yeast dough layered with sweet and juicy peaches and buttery streusel.
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 tickling my nose 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. To avoid the summer heat, we decided to rise and shine very early, get a bucket full of peaches and have a decent late breakfast at the cafe run by the farmer’s wife. 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 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
Yeast dough can intimidate a beginner, but it’s in truth, not rocket science. The secret is to find the right flour ratio and to give it a good knead. This easy recipe for German peach streusel cake is layered with sweet and juicy peaches and buttery streusel. You can substitute the peaches with apples, plums or other stone fruit.
- for the yeast dough:
- 130 g / 1 cup all-purpose flour (more if needed)
- 70 g / ½ cup whole wheat flour (or all-purpose flour)
- 2 teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 1 pinch of salt
- 30 g / 2 tablespoons unsalted butter, soft
- 60 ml / ¼ cup milk (2%)
- 1 large egg
- 5-6 large peaches (about 2½ pounds)
- for the streusel dough:
- 180 g / 1 ½ cup all-purpose flour
- 100 g / ½ cup granulated sugar
- ½ 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 use a stand mixer for at least 2 minutes. Add more flour or milk if needed. You should end up with an 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 the 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 a vegetable peeler (works best for me) or skip this step if you don't mind the peel. Cut in half, remove the stone and cut the halves into thin slices.
- 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 the dough, top with streusel and bake for 30 to 35 minutes. Let cool before serving.