Peach Streusel Coffee Cake

Overhead view of multiple square slices of peach streusel on a piece of white parchment paper.

5 from 7 votes

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!

Prep Time40

Cook Time30

Proofing time30

Total Time1 40

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: cake, kuchen, peach, Streusel

Servings:

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

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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!

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