Oma's German Peach Cake Recipe
This German Peach Cake recipe, aka Pfirsich-Streuselkuchen, is a bread machine cake recipe for a yeast dough.
It is then followed by a quick finishing off by hand before baking in the oven. You can make it with streusel topping as shown or omit the streusel.
20 minutes +105 min rise time
Makes 8 - 10 servings
- 2 teaspoons active dry yeast
- ¼ cup sugar
- 2¼ cups all-purpose flour
- 1 teaspoons salt
- ⅞ cup lukewarm milk
- 1 egg yolk
- 1 tablespoon soft butter
Topping & Streusel
- 28-oz can sliced peaches, well drained
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup cold butter
- Put all the Yeast Dough ingredients into the Bread Machine pan.
- Use the "dough" setting and start (usually takes about 1½ hours).
- Grease a 15x11-inch baking sheet or two 9-inch springforms.
- Once dough cycle is finished, pat dough onto baking sheet. Pierce dough all over with a fork.
- Preheat oven to 400°F.
- Arrange fruit on dough in rows.
- Let rise in a warm place about 20 to 25 minutes.
- Meanwhile, make streusel topping by mixing flour, sugar and cold butter together to get a crumbly mix. Crumble over fruit just before baking.
- Bake 25 to 30 minutes or until yeast pastry is puffed up and streusel is golden brown.
- Cool slightly in pan then cut into squares.
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