Peach Streusel Coffee Cake
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.
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Servings: 16 slices
Calories: 275kcal
slices
Equipment
- 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.
Ingredients
Dough Ingredients:
- 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
Streusel Topping:
- 150 g plain flour
- ½ tsp cinnamon
- 100 g demerara sugar
- 100 g butter – diced
- 100 g almond flakes
Peach Layer:
- 6 peaches
- 2 tablespoons caster sugar
Instructions
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.
Notes
- 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.
Calories: 275kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 188mg | Fiber: 3g | Sugar: 16g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg