Soft juicy peaches, topped with melt in your mouth streusel all on a thin yeasted cake base, create the most delicious peach streusel coffee cake, ready for any summer day!
What if I don’t have peaches?
This cake base will work great with many fruit additions so let your imagination run wild! Some other fruits I would suggest are:
- Red Currants
What if I don’t have a 9×13 pan?
I intentionally scaled this recipe down because an entire sheet pan is a lot of cake. But, this recipe can be doubled and baked on a 1/2 size sheet pan OR you can use the same recipe but only spread it out onto half of a 1/2 size sheet pan.
How long does yeasted dough need to be kneaded?
This question is very dependent on what the recipe is. But for this recipe, the dough doesn’t need to be kneaded for longer than 10 or 15 minutes. It will still be very stretchy and soft but it should no longer stick to your hand.
Tips for making Peach Breakfast Cake
- Make sure to not heat the milk past 100 F – if it is too hot, it will kill the yeast.
- Knead the dough until it is smooth and stretchy but don’t worry if it still sticks to the bowl. Because this cake is baked in a pan with edges it doesn’t need as much strength and structure as a pastry.
- When stretching the dough out into the pan press gently from the center out. If the dough keeps shrinking back, let it rest for 5 minutes and then try again.
- If you don’t have enough peaches, you could also put peaches on half and a different fruit on the other half!
More Streusel Cake Recipes to try!
- Cherry Coffee Cake | Kirschkuchen
- Pumpkin German Crumb Cake | Krümelkuchen
- Apple Streusel Bars | Apfelstreuselkuchen
- All Purpose Flour: Any all purpose flour should work for this cake! I have not yet tried any other flours with this recipe.
- Sugar: This recipe uses just a touch granulated sugar in the yeasted dough and more sugar in the streusel.
- Milk: The peach kuchen uses milk as the liquid in the yeasted dough; however, it will also work with non-dairy milks such as almond or light coconut milk.
- Yeast: In this recipe, instant yeast is used but active dry yeast will work as well!
- Butter: The butter adds moisture to the yeasted cake as well as creates that melt in your mouth texture from the streusel.
- Egg: This recipes uses a standard large eggs from the store.
- Vanilla Extract: I like to use vanilla extract to add a little extra flavor to the dough and to the streusel.
- Salt: Salt is in almost every sweet dish because it balances and enhances the sweetness of the sugar.
- Peaches: Try to find ripe juicy peaches – these will make the most delicious cake!
How to make Peach Coffee Cake
Make the Yeasted Dough
- In the bowl of a stand mixer whisk together the flour, sugar, and yeast. Whisk to combine.
- Add in the warm milk, salt, butter, egg, and vanilla.
- Knead with the dough hook attachment for 10-15 minutes on medium low speed. The dough should come together and be smooth but it may still stick to the sides of the bowl.
- Once kneaded, form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a proofing bag or a lid and place it somewhere warm for 30 minutes. While the dough is proofing, make the streusel.
Make the Streusel
- In a medium bowl, whisk together the flower and sugar. Then add in the softened butter and vanilla extract.
- Using your hands or a fork, rub the butter into the dry ingredients until there are no dry bits left and the butter has been fully incorporated.
Assemble the Peach Cake
- Preheat the oven to 375 F or 350 F for convection. Place a rack in the oven just below the middle level.
- Slice each peach into eighths and set aside.
- Knock the air out of the proofed dough, trying not to re-knead it as this will make it difficult to stretch out.
- Place the proofed dough in the center of a 9×13 pan, working from the center out, gently spread the dough all the way to each corner. This can also be done on a sheet pan – see the tips above for more details!
- Lay the peach wedges down on their sides on top of the dough. They should be very close together and all facing the same directions. It doesn’t matter if you have the pan going portrait or landscape because it doesn’t really matter which direction the peaches are facing as long as they are all the same.
- Evenly sprinkle the peaches with the streusel. Try to leave large chunks of streusel rather than breaking them all up.
Bake the Cake
- Bake the Peach kuchen in the oven for about 30 minutes – rotating the pan 180 degrees halfway through. The streusel should be golden brown.
- Once fully baked, remove the cake from the oven and allow it to cool for at least five minutes before slicing and serving.
- Optionally, top each piece of cake with creamy and custardy Vanille Soße.
Feeling like an overachiever?
Make this Vanille Soße to go with the Pfirsichkuchen!
Peach Streusel Coffee Cake
- Stand Mixer
- 260 grams ap flour
- 30 grams granulated sugar
- 8 grams instant yeast
- 125 ml milk lukewarm
- 40 grams butter softened
- 1 egg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 175 grams ap flour
- 125 grams granulated sugar
- 1 tsp vanilla extract
- 125 grams softened butter
- 6 peaches up to 8 depending on the size
Make the dough
- Whisk the flour, sugar, and yeast together in the bowl of a stand mixer.
- Add in the milk, egg, butter, salt, and vanilla extract.
- Knead the dough with the dough hook attachment for at least 10 minutes, the dough should pull away from the edges of the bowl. It should be a very soft dough but might still stick to the bowl.
- Form the dough into a ball, place in a lightly greased bowl, and cover with a lid or a proofing bag.
- Place somewhere warm and let rest for 30 min, the dough should double in size.
- While the dough rests, make the streusel.
Make the Streusel
- Whisk the flour and sugar together.
- Then add in the vanilla extract and butter. Rub the butter into the dry ingredients with your fingers or a fork until it comes together into large crumbles.
Prepare the Peaches
- Slice each peach into 8 wedges. Set aside until you are ready to assemble the cake.
Assemble & Bake
- Preheat the oven to 375 F or 350 F if baking on convection. Arrange an oven rack just below the middle.
- After the dough has doubled in size, gently press and spread the dough into the 9 x 13 pan. Try not to tear the dough.
- Lay the peaches down on their sides on top of the dough, all facing the same direction, close together. The closer the peaches are together the more moist the cake will be.
- Sprinkle the streusel over the top in large clumps.
- Bake for 30 min, rotating halfway through, until golden brown.
- Once fully baked, remove the cake from the oven and set on a wire cooling rack to cool for at least five minutes before serving.