Peach Streusel Coffee Cake

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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.

Dough Ingredients

• 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.

Streusel Topping

• 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.

Peach Layer

• 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.

• 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 ……

• Pumpkin and Cranberry Bread
• Chelsea Buns
• Belgian Buns

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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.