Peach Streusel Traybake is a yeast cake with a cinnamon crumble & juicy peach topping. Delicious on its own or served warm with a dollop of cream or custard.
Streusel Kuchen is a German yeast cake with a crumble topping. Streusel literally means ‘something scattered or sprinkled’, which is where the English word for strewn originates. The eagle eyed amongst you will notice that my updated photos for 2016 show my Peach Streusel Traybake is made with nectarines, both fruits work equally well.
There are so many Streusel variations but this is my take based on my favourite sweet dough recipe made tender by including yoghurt. The streusel cinnamon topping adds a lovely nutty crunchy layer to the juicy peach and soft sweet dough underneath. Peach Streusel Traybake is delicious served warm or cold served with a dollop of cream if you feel the need. A perfect traybake to take on a picnic and share.
- 400 g strong white bread flour
- 1 tablespoon instant yeast
- 3 tablespoons caster sugar
- ¼ teaspoon bicarbonate of soda
- 50g softened butter
- 150 ml milk
- 150 ml yoghurt
- 150 g plain flour
- Half a teaspoon of cinnamon
- 100 g demerara sugar
- 100 g butter – diced
- 100 g almond flakes
- 6 peaches
- 2 tablespoons caster sugar
You will need a greased and lined 22 cm x 30 cm (11″ x 12.5″) baking or roasting tin
How to make your sweet dough:
- Warm the milk and yoghurt for 1 minute in a microwave on full power. The liquid temperature needs to be tepid to warm so as to encourage the yeast to start working but too much heat will kill the yeast. Gently warm the liquid in a saucepan if you don’t have a microwave.
- Combine all the dough ingredients, in either the bowl of an electric mixer with a dough hook fitted or in a large mixing bowl.
- Mix on slow speed number 1 for approximately 1 to 2 min then on speed number 2 for 8 to 10 minutes.
- If mixing by hand stir the ingredients together until they form a ball and then need 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 rest in a warm place for at least one and a half hours or until doubled in size.
- 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 / Gas Mark 6.
How to 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 traybake:
- 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.
Pin Peach Streusel Traybake for later:
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.