Peach Streusel Coffee Cake AKA Peach Streusel Kuchen. A German yeasted sheet cake with a layer of fresh juicy peaches and a delicious buttery streusel topping. Perfect for breakfast and even better with your afternoon coffee. Serve cold or warm with vanilla ice cream or homemade clotted cream.
There are many ways to make a Peach Coffee Cake. But if you like streusel, you’ll love my take on a Fruit Streusel Kuchen. Especially as it’s put together in 3 easy steps.
Firstly, my super easy dough recipe makes a soft and fluffy semi sweet base for the peach layer. Unlike a brioche dough, this dough can be ready in one and a half hours. And while your dough rises you’re free to get on with something else. Incidentally, it’s the higher butter ratio in Brioche which leads to a longer rise.
Secondly, rub the simple crumble streusel topping together. The streusel cinnamon topping adds a lovely crunchy nutty layer to the juicy peach and soft sweet dough underneath.
Lastly, slice your peaches (no need to peel), place on the dough base and then sprinkle with streusel topping. Baking will intensify the flavour of the peaches.
Peach Streusel Coffee Cake is a favourite summer breakfast treat here at The Kitchen Shed in Brittany. Watching out at the supermarket for trays of bargain priced peaches from southern France is part of our summer season. Sweet juicy peaches at great prices generally leads to marathon kitchen sessions, ranging from Frangipane Tarts to Slow Cooker Jam.
What is Streuselkuchen ?
Streuselkuchen is a German yeasted cake with a crumble topping. Streusel literally means ‘something scattered or sprinkled’, which is where the English word ‘strewn’ originates. And Kuchen ? Translates from the German to “cake” in English.
You’ll find this classic cake in every traditional bakery in Germany. Enjoying Streuselkuchen from the local bakery in Fallingbostel whilst visiting my brother and his family remains among my fondest memories.
What equipment do I need ?
- Optional: A stand mixer – I use my KitchenAid stand mixer to knead the dough as it makes light work of kneading. But don’t worry if you haven’t got a stand mixer. You’ll need a bit of elbow grease but you can easily knead by hand.
- A 22 cm x 30 cm (9″ x 12″) baking tin / pan lined with baking parchment.
What Ingredients Do I Need ?
For ingredient quantities, scroll down to the recipe card.
- Bread flour – I use Marriage’s white bread flour for its high gluten content, essential for a soft and fluffy base.
- Instant yeast – I prefer Dove’s Farm instant yeast (often called fast action yeast / quick yeast) because it’s easy to use.
- Caster sugar – only three tablespoons in the dough as there is plenty of sweetness from the peaches and streusel.
- Bicarbonate of soda / baking soda – reacts with the yoghurt to create a super soft dough.
- Salted butter – to enrich the dough and give it flavour.
- Milk and yoghurt – essential for delivering a lovely soft bread base.
- Plain flour or all purpose flour.
- Cinnamon – cinnamon pairs so well with the peaches.
- Demerara sugar– has a molasses taste and the large crystals give a crunchy texture in the finished crumble.
- Butter – I used salted butter.
- Flaked/slithered almonds – for flavour and texture.
- Peaches – use fresh ripe fruit as they have the most flavour. Swap the peaches for nectarines, plums or other seasonal fruit.
- Sugar – I used caster sugar. You only need a couple of teaspoons as the peaches are sweet.
How to make Peach Streusel Coffee Cake / Peach Streusel Kuchen
Peach Streusel Coffee Cake is really easy to make. If you have a stand mixer, it’s even easier – I use my Kitchen Aid.
Make your dough
- First, warm the milk and yoghurt in the microwave for one minute so the liquid temperature is tepid to warm. At this temperature the yeast is encouraged to start working – too high a temperature will kill the yeast.
- Add all your dough ingredients to the mixer bowl of a free standing mixer fitted with dough hook. Knead on a low setting for about 10 minutes until your dough is smooth and elastic.
- Alternatively, mix ingredients in a large bowl until they come together and then knead the dough on a work surface.
- Once the dough is smooth and elastic, check it using the window pane test.
The windowpane test is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.
- Leave your dough to rise in a warm place without any draughts until it has almost doubled in size. The generally takes about 1½ hours.
Make your Streusel Topping
- Rub the diced butter into the flour until it resembles pea size clumps.
- Add the sugars, cinnamon and almond flakes and stir.
Prepare your peaches
- Slice each peach into 8 thick pieces
Assemble Peach Streusel Coffee Cake
- Take your dough and gently roll it out into a rectangle before placing it in your prepared tin.
- Arrange your peach slices evenly on the top of the dough and sprinkle with caster sugar. You don’t have to arrange the peaches too neatly if you’re in a hurry.
- Evenly sprinkle with your streusel topping.
- Bake in the oven until the base is cooked and the streusel topping is crisp and golden.
- Cut into slices or squares.
How To Serve Peach Streusel Kuchen
Peach Streusel Coffee Cake is delicious served warm or cold. Add a generous dollop of cream or ice cream if you feel the need. A perfect traybake / sheet cake to take on a picnic and share.
How long does it keep ?
Fresh is definitely best. Having said that, Peach Streusel Coffee Cake will keep for 2 to 3 days stored in an airtight container. You can refresh your slices and serve them warm – simply bake for 10 minutes at 160°C / 320°F Fan.
Can I freeze Peach Streusel Coffee Cake ?
Yes, you can ! Peach Streusel Coffee Cake freezes really well.
Open freeze whole or sliced and then transfer to a freezer bag or sealed container.
Will keep for up to three months.
More Yeasted Bread Recipes ……
Let’s Keep In Touch! You can Find Me On Pinterest, Instagram, Facebook and Twitter
Pin Peach Streusel Coffee Cake for later:
Peach Streusel Coffee Cake
- 1 stand mixer – I use my KitchenAid or knead by hand.
- 1 22 cm x 30 cm (9″ x 12″) baking tin / pan lined with baking parchment.
- 400 g strong white bread flour
- 1 tablespoon instant yeast
- 3 tablespoons caster sugar
- ¼ teaspoon bicarbonate of soda
- 50 g softened butter
- 150 ml milk
- 150 ml yoghurt
- 150 g plain flour
- ½ tsp cinnamon
- 100 g demerara sugar
- 100 g butter – diced
- 100 g almond flakes
- 6 peaches
- 2 tablespoons caster sugar
Make Your Sweet Dough
- Place all the dough ingredients, either in the bowl of an electric mixer or in a large mixing bowl.
- In an electric mixer, fit dough hook and mix on slow speed number 1 for approximately 1 to 2 minutes. Then mix on speed number 2 for 8 to 10 minutes.
- For hand mixing, stir the ingredients together until they form a ball and then knead for 10 to 12 minutes.
- Check your dough is sufficiently smooth and elastic to pass the windowpane test.
- Place your dough in a large greased mixing bowl and cover. Leave to rise in a warm place until doubled in size – about 1 ½ hours.
- Roll out your dough to about 2 cm thick and place on your baking tin, cover with a clean damp tea towel while you prepare the topping. Preheat oven to 400°F / 200°C / 180 °C / Gas Mark 6.
Make your streusel topping
- Sift the flour and cinnamon into a large mixing bowl, add the demerara sugar and stir to combine.
- Add the diced butter and rub into the flour and sugar mix until it resembles pea size clumps. Add the almond flakes and stir.
Prepare your peaches
- Slice each peach into 8 thick pieces (see photo)
Assemble your Peach Streusel Coffee Cake
- Arrange your peach slices evenly on the top of the dough, you don’t have to arrange to neatly if you’re in a hurry and sprinkle with caster sugar.
- Then sprinkle with your streusel topping.
- Bake in the oven for about 30 to 35 minutes until the base is cooked and the streusel topping is crisp and golden.
- Preparation time does not include dough resting time.
- Best eaten on the same but Peach Streusel Coffee Cake will keep for 2 to 3 days stored in an airtight container. You can refresh your slices and serve them warm – simply bake for 10 minutes at 160°C / 320°F Fan.
- Peach Streusel Coffee Cake freezes really well. Open freeze whole or sliced and then transfer to a freezer bag or sealed container.
- Will keep for up to three months.
- Nutrition information is approximate and meant as a guideline only.
I’m entering Peach Streusel Traybake into a few challenges this month:
- TeaTime Treats, hosted this month by Janie at The Hedgecombers and co-hosted by Karen at Lavender and Lovage.
- Ren Behan‘s Simple & in Season hosted this month by My Custard Pie.
- Four Seasons Food, hosted this month by Louisa at Eat Your Veg and co-hosted by Anneli at Delicieux.
- The Spice Trail over at Bangers & Mash.
- Twelve Loaves created by Lora from the Cake Duchess and hosted this month by Stacy over at Food Lust People Love.
- Cook Blog Share hosted & created by Lucy at Super Golden Bakes.
- Cake Of The Week hosted by Helen at Casa Costello.
Homemade Belgian Buns - Tales From The Kitchen Shed
Thursday 1st of October 2020
[…] Peach Streusel Traybake […]
Nectarine Frangipane Tart - Tales From The Kitchen Shed
Wednesday 5th of August 2020
[…] been a nectarine marathon cooking session this year, two tarts, one Peach Streusel Traybake and some Slow Cooker Peach […]
Monday 24th of July 2017
This looks so delicious. I make something quite similar with apples but we eat it as a breakfast slice. This sounds delicious slightly warm with custard. Certainly going to give this a go
Mincemeat Streusel Slice - Tales From The Kitchen Shed
Thursday 8th of December 2016
[…] I had to come up with an easier alternative to traditional mince pies and settled on traybakes, the perfect answer for fayres, fetes and markets. I opted for a shortbread base, again easier than pastry to make and handle, plus there’s no need to roll it out if you don’t want to, you can simply press it into the tin. Sticking with the traditional mincemeat filling I just needed a topping. As I love a streusel topping, I decided to go with a variation on the topping I used on my Peach Streusel Tray Bake. […]
Summer spice and all things nice… | Bangers & Mash
Friday 15th of August 2014
[…] This Peach Streusel Kuchen Traybake (16) from Sarah at Tales From the Kitchen Shed is a lovely German-style yeast cake with a lovely nutty cinnamon streusel topping and filled with juicy ripe peaches. Doesn’t it look and sound heavenly? […]