Soft juicy peaches with melt in your mouth streusel all on a thin cake base create the most delicious sheet pan pfirsichkuchen (peach 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 minutes. It will still be very stretchy and soft but it should no longer stick to your hand.
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Tips for making Pfirsichkuchen
- Make sure to not heat the milk past 100 F – if it is too hot, it will kill the yeast.
- When kneading the dough, set a timer for 10 minutes and let your stand mixer knead the dough continuously. It will not be as smooth as a normal yeasted dough because of the amount of egg and butter, but at this point it will have developed enough gluten and it shouldn’t be sticky anymore.
- 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.
- 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 pfirsichkuchen 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, active dry yeast is used. However, if you are using instant yeast, simply whisk together all of the dry ingredients, except the salt, then add in the remaining ingredients for the dough.
- Butter: The butter adds moisture to the peach cake as well as creates that melt in your mouth texture from the streusel.
- Egg: I use 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 Pfirsichkuchen
Make the Yeasted Dough
- In the bowl of a stand mixer whisk together the flour and sugar. Make a well in the center of the mixture and pour in the yeast followed by the warmed milk. Stir the yeast and milk together, as you mix add a little bit (about 2 tablespoons) of the flour/sugar mixture to the milk from the sides of the well.
- Cover the bowl a towel and let it stand for 10 minutes to let the yeast start to work. After 10 minutes the yeast mixture should be nice and bubbly. Briefly stir the yeast mixture into the rest of the flour.
- Add in the remaining ingredients for the dough. Knead with the dough hook attachment for 10 minutes on medium low speed. The dough should come together and clean the sides of the bowl but if briefly touched it shouldn’t stick to your finger.
- Once kneaded, form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a proofing bag or plastic 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.
- Place the proofed dough in the center of a 9×13 brownie 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 Pfirsichkuchen 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 custardy Vanille Soße.
Pfirsichkuchen mit Streusel
- Stand Mixer
- 260 grams ap flour
- 30 grams granulated sugar
- 8 grams active dry 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 large
Make the dough
- Add the flour and sugar to the bowl and make a well. Heat the milk until it is lukewarm (do not overheat or you will kill the yeast), pour it into the well and sprinkle the yeast over the milk. With a spoon, stir together the milk, yeast, and a little of the flour/sugar mixture.
- Cover the bowl with a towel and let it sit for 10 minutes.
- After 10 minutes briefly mix the rest of the flour into the milk and yeast mixture. Then add in the 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 not be sticky.
- Form the dough into a ball, place in a lightly greased bowl, and cover with plastic wrap 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.
Feeling like an overachiever?
Make this Vanille Soße to go with the Pfirsichkuchen!
- 1 vanilla bean
- 3 egg yolks
- 300 ml milk
- 3 tbsp granulated sugar
To Make the Sauce
- Split a vanilla bean in half and scrape out the inside.
- In a medium saucepan combine the vanilla bean seeds, milk, and sugar.
- Heat over medium heat, stirring frequently until it starts to steam and the sugar is fully dissolved.
- In the mean time whisk up the egg yolks until frothy.
- Once the milk is heated, turn the heat down and slowly whisk 1/2 cup of the milk mixture into the egg yolks to temper them.
- While stirring continuously, add egg mixture back into the saucepan and raise the heat to medium.
- Stirring frequently, cook until the sauce thickens slightly and coats a wooden spoon.
- Turn off the heat, pour through a sieve into a container and cover with plastic wrap to prevent it from forming a skin. Then cool it to room temperature and refrigerate until needed.