Oma's German Peach Cake Recipe

➤ by Gerhild Fulson

Want a German Peach Cake recipe that's easy to make and wonderful to eat, especially warm out of the oven? This 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, if you wish.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

Oma's peach cake recipe!

Best served fresh, this Peach Streusel Cake also tastes great and keeps for several days due to the fruit keeping the yeast base moist. It does taste wonderful when served with whipped cream or vanilla ice cream on the side.

I used canned peaches for this one, and you may find that you'll want to use 2 cans of peaches if you want more fruit on top. However, you can change it by adding different fruits.

Oma's German Peach cake!

Don't have a bread machine?

Can't use this bread maker recipe because you don't have a bread machine? That's ok. The only reason I use the bread machine is to make quick and easy work of making the dough.

However, you can make the yeast dough following the normal way, such as the way it's made in the Poppy Seed Cake and finish it the same way as here.

Grab your copy of Oma's favorites in her Special Occasion German Cakes & Tortes e-Cookbook.

Take a look at Oma’s Special Occasion Cakes & Tortes eCookbook and enjoy the traditional taste of German cuisine!

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!


Oma says,

Want something a bit different? Omit the Streusel Topping and sprinkle with ⅓ cup sugar crystals and ½ teaspoon cinnamon after it is baked.

If you want to make this a German Plum Cake, Pflaumenkuchen, use 2 pounds of fresh prune plums, wash and pit, cutting plums lengthwise into quarters. Place them in rows over the dough. Let rise. Cover with streusel or sprinkle with sugar. Bake. Enjoy!


Ready to make this Peach Streusel Cake?

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.

Prep Time

20 minutes +105 min rise time

Bake Time

30 minutes

Total Time

155 minutes

Servings:

Makes 8 - 10 servings

Ingredients:

Yeast Dough

  • 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

Instructions:

  1. Put all the Yeast Dough ingredients into the Bread Machine pan.
  2. Use the "dough" setting and start (usually takes about 1½ hours).
  3. Grease  a 15x11-inch baking sheet or two 9-inch springforms.
  4. Once dough cycle is finished, pat dough onto baking sheet. Pierce dough all over with a fork. 
  5. Preheat oven to 400°F.
  6. Arrange fruit on dough in rows.
  7. Let rise in a warm place about 20 to 25 minutes.
  8. Meanwhile, make streusel topping by mixing flour, sugar and cold butter together to get a crumbly mix. Crumble over fruit just before baking.
  9. Bake 25 to 30 minutes or until yeast pastry is puffed up and streusel is golden brown.
  10. Cool slightly in pan then cut into squares.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Oma's Peach cake!

German Peach Cake Recipe made Just like Oma



By


German Peach Cake Recipe made Just like Oma


Here's a peach cake recipe you'll love to make. With a yeast cake base, covered with peaches and a streusel topping, you'll be singing 'Wunderbar' all day long!


Ingredients: yeast, sugar, sliced peaches, salt, milk, egg yolk, butter, flour,

For the full recipe, scroll up ...

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Proverbs 13:4 (NLT)