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Oma's German Peach Cake Recipe ❤️
➤ by Oma Gerhild Fulson
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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.
Using an easy bread machine method keeps the time in the kitchen to a bare minimum, while at the same time filling the house with such a fragrance!
I've had my Black and Decker All-In-One Breadmaker for years.
I use it for making breads, of course, but mostly for making dough. It's the easiest way I've found to make yeast doughs for all sorts of baking.
Brötchen and Kuchen. Staples of German baking!
When it's time to replace my current bread machine, I'll be buying another Black and Decker like the one shown here.
Click the photo for more info ...
Along with the preprogrammed settings, it's larger, meaning I can make more dough (= more Brötchen!) and larger loaves.
Best served fresh, this Peach Streusel Cake also tastes great and keeps for several days due to the fruit keeping the yeast base moist.
Oma's German Peach Cake Recipe ❤️
Ingredients:
Yeast Dough
- 2 tsp active dry yeast
- ¼ cup sugar
- 2¼ cups all-purpose flour
- 1 tsp salt
- ⅞ cup lukewarm milk
- 1 egg yolk
- 1 tbsp soft butter
Topping & Streusel
- 28-oz can sliced peaches, well drained
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup cold butter
Instructions:
- Put all the Yeast Dough ingredients into the Bread Machine pan.
- Use the "dough" setting and start (usually takes about 1½ hours).
- Grease a 15" x 11" baking sheet.
- Once dough cycle is finished, pat dough onto baking sheet. Pierce dough all over with a fork.
- Arrange fruit on dough in rows.
- Let rise in a warm place about 15 minutes.
- Make streusel topping by mixing flour, sugar, and cold butter together to get a crumbly mix. Crumble over fruit just before baking
- Preheat oven to 400°F.
- Bake 25 - 30 minutes or until yeast pastry is puffed up and golden between the fruit.
- Cool slightly in pan then cut into squares.
- Serves about 8 - 10.
Have Oma by your side ... helping you
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.
Can't use this bread maker recipe because you don't have a bread machine. Don't fret. You can make the yeast dough as in the Poppy Seed Cake and finish it the same way as here.
Oma says,
Want something a bit different? Omit the Streusel Topping and sprinkle with ⅓ cup sugar crystals and ½ tsp cinnamon after it is baked.
If you want to make this a German Plum Cake, Pflaumenkuchen, use 2 lb 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!
Some Plum Cakes ...
Here are some different plum cakes to try:
- Grandma's German Plum Cake
- Dorka's Double Crusted Plum Cake
- German Peach Cake ... and substitute plums instead (yeast cake)
- Oma's Plum Cake
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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Oma's German Peach Cake Recipe ❤️
By Oma Gerhild Fulson
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!.
Category: Dessert
Yield: 8 - 10 servings
For the full recipe, scroll up ...
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What others are saying about Oma's cookbooks
If you love German food and want to explore preparing some memorable German meals at home, then you need the new cookbook German Meals at Oma’s.
Her recipes are authentic, and she truly has an amazing assortment included from sauerbraten to spätzle and everything in between.
This is really one of the BEST German cookbooks to come out in a long time.
➤ Mary Marshall, Cooking with Mary and Friends and Food Columnist with Camden Living Magazine
Quick Fix Soups has to be one of the best soup books I have ever seen, the way it is presented, the book cover, colorful and inviting...
The recipes are presented with step-by-step procedures...I can hardly wait to get started cooking soups.
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