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:
- Raspberries
- Strawberries
- Apricots
- Plums
- 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
Ingredients
- 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
Soft juicy peaches with melt in your mouth streusel all on a thin cake base create the most delicious peach breakfast cake, ready for any summer day!
Servings: 12
Calories: 325kcal
Equipment
- Stand Mixer
Ingredients
Yeasted Dough
- 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
Streusel
- 175 grams ap flour
- 125 grams granulated sugar
- 1 tsp vanilla extract
- 125 grams softened butter
Peaches
- 6 peaches up to 8 depending on the size
Instructions
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.
Notes
This cake is best eaten fresh which is why it has been scaled down however it will keep for a couple of days in the fridge in an airtight container. The dough in this recipe does not need to be kneaded for as long as most other yeasted recipes because the edges of the pan will help the cake keep its structure. I highly recommend serving this cake with a vanilla custard sauce or a scoop of vanilla ice cream!
Nutrition
Serving: 1slice | Calories: 325kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 158mg | Potassium: 211mg | Fiber: 2g | Sugar: 20g | Vitamin A: 625IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg
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Our peach trees just started ripening and we are overrun, so I made this today. This is very good. American desserts tend to be sweeter than German desserts (I lived in Austria) so I used double the sugar in the dough (I used 1/4 cup), to duplicate the ratio of flour to sugar that my favorite sweet roll dough has. If I needed to rely on this to last more than 1 day without drying out I may also use more butter, but the amount specified was enough for eating it same day. Lastly, I added 3/4 t of Penzey’s Baking Spice, which is a blend that is excellent with peaches and apples. You could use 1/2 t cinnamon with 1/4 nutmeg instead. This streusel cake recipe is a keeper!
Hi Janet! Thank you so much for this review, I love to hear what you did and your tips as they will surely be helpful to others who make this recipe. I’m so glad you enjoyed it!
Streuselkuchen are my favorites!
Mine too!
My dad’s favorite fruit is peaches, so this was a PERFECT Father’s Day dessert! It was a big hit with my dad and even my peach adverse sisters loved it!
Aww yay I am so happy to hear that this cake was a success! Thank you so much for sharing Amy!
This a great breakfast recipe. It’s delicious served warm. I didn’t have a stand mixer, so I kneaded the dough by hand, and it worked out fine. The recipe notes are helpful!
Hi Janet, Thank you so much for leaving this review! I’m so happy it worked out even without a mixer.
I couldn’t have said or explained that recipe better. You are my pride and joy, dear Audrey and it is wonderful to follow you on your blog, Facebook, instagram or whatever medium you might choose. I am with you.
Always,
Oma
Love you so much Oma
Have made Pflaumen & Apfel Streuselkuchen w Ruehrteig for 50 years, as my mother did (& she didn’t bake w yeast). Made this yesterday as a Last Hurrah of Summer & celebration of Blue Super Moon.
Simplified process: dry ingredients into 4L/1gal icecream bucket (my go-to for yeast baking, just clap on the lid for proofing. 1 cup measure to near-melt the butter, add milk, add egg, scant tsp vanilla & scant tsp almond extract. Wooden spoon to mix wet into dry, beat until coherent but still sticky, proof ~30m ambient 75F. Streusel with a fork & fingers in another bowl. Plopped the dough onto 9×13 parchment & flattened to shape w lightly floured pin, plop into pan, cover while prepping 6 big peaches. 1/4s, skin, cut into 1/2s, so 1/8 peach slices, 9/row, 5 rows, 3 slices remain as cook’s treat. Streusel over: HALF was generous so remainder in fridge for weekend re-run. Did add a liberal sprinkle of sliced almonds, baked as indicated. Excellent flavour, tender crumb. 6 colleagues raved this morning. My NEW GO-TO Streuselkuchen, my compliments & thanks!
Aww yay, so glad you liked it!
Thank you thank you thank you ! I discovered this recipe 2 weeks ago and I have been making it on repeat (seriously, I’ve made it 6 times, once with peaches, plums and apples). I’ve gifted this cake to my grand’ parents, uncles, neighbors and friends and they LOVED it ! Thank you again for this incredible recipe ! Greetings from an Italian living in France !
Ahh thank you so much Martina!!! I’m so glad you’ve enjoyed it!