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Oma's German Peach Cake (Pfirsich-Streuselkuchen)
by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.
Updated on December 12, 2025
If warm peaches, buttery streusel, and that fresh-from-Oma’s-oven smell make you smile, this peach cake is exactly what you came for.
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The Kaffeeklatsch table is set and ready for company. Don't forget the whipped cream!This pfirsich-streuselkuchen has the classic taste that brings everyone to the table, whether you’re serving it warm with whipped cream or cooling it for later.
Although this recipe card walks you through making the dough without a bread machine, you absolutely can use your bread machine’s dough setting to mix and rise the dough effortlessly before you finish it by hand and bake it.
Oma's Recipe Rundown
- Ease of Making: Simple yeast dough with an easy streusel
- Taste: Juicy peaches, buttery crumbs, soft cake
- Time: Just under 2½ hours
- Best Served With: Kaffee time, summer gatherings, or a simple afternoon treat
Top Tips for Best Results
- Use Well-Drained Peaches: Too much liquid will soften the dough. Let canned peaches drain very well.
- Bread Machine Option: Use the dough setting to mix, knead, and rise the dough. Finish by shaping and baking in the pan.
- Keep Streusel Cold: Cold butter makes the best crumbs. If the kitchen is warm, chill the streusel briefly before topping.
- Let the Dough Rest in the Pan: A short second rise helps keep the base tender and prevents it from becoming dense.
- Serve Slightly Warm: A warm slice brings out the peach flavor and makes the streusel wonderfully fragrant.
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.
Here's an easy yeast cake to make using plums, peaches, whatever fruit you wish, just like Oma makes.From Oma's heart to your table
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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!
Oma's German Peach Cake (Pfirsich-Streuselkuchen)
If warm peaches, buttery streusel, and that fresh-from-Oma’s-oven smell make you smile, this peach cake is exactly what you came for.
Prep Time:
40 minutes
Rise Time:
1 hour 15 minutes
Bake Time:
25 minutes
Total Time:
2 hours 20 minutes
Servings:
Makes 8 - 10 slices
Ingredients:
For The Yeast Dough
- ¼ cup (50 grams) granulated sugar, divided
- ⅞ cup (210 milliliters) lukewarm milk
- 2 teaspoons (7 grams) active dry yeast
- 1 egg yolk
- 2¼ cups (293 grams) all-purpose flour
- 1 teaspoon (6 grams) salt
- 1 tablespoon (14 grams) soft butter
For The Topping & Streusel
- 2x 28 ounce (796 milliliters) cans sliced peaches, well drained
- 2 cups (260 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 cup (227 grams)
cold unsalted butter
Instructions:
- Stir 1 teaspoon of the sugar into the milk. Mix in the yeast and let stand 5 to 10 minutes until bubbly. Stir in the egg yolk.
- In a large mixing bowl with a dough hook, stir together the flour, sugar, and salt. Add the butter and the yeast mixture. Mix to make a dough that holds together and knead with the dough hook for 5 minutes. Gather the dough into a ball and place in a lightly oiled bowl. Cover with a towel and let it rise in a warm, draft-free place for 1 hour.
- Grease a rimmed 9x13-inch baking sheet or two 9-inch springform pans.
- Preheat the oven to 400°F (205°C).
- Pat the dough onto the baking sheet to cover the bottom. Oil your fingers if the dough is too sticky. Pierce the dough all over with a fork. Arrange the fruit on the dough in rows. Let it rise in a warm place about 15 minutes.
- To make the topping, mix the flour and sugar in a bowl. Cut in the butter and mix quickly to make crumbs. Crumble over the fruit just before baking.
- Bake 25 to 30 minutes, or until the streusel are golden brown. Cool in the pan on a wire rack. Remove the cake from the pan and place on a serving plate.
Hints:
- Bread Machine Option: Use the dough setting to mix, knead, and rise the dough. Finish by shaping and baking in the pan.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Updated on December 12, 2025
Comments? Questions?
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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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