Peach cake with Oat Streusel

5 from 1 vote

The perfect summer breakfast cake, filled with peaches, raspberries, oats and almonds, this peach cake with oat streusel is just the right amount of dense, fruity, and a little crunchy.

Prep Time20

Cook Time1

Total Time1 20

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: American, German

Keyword: almonds, oats, peach, raspberries, Streusel

Servings:

Calories: 423kcal

Equipment

9" metal springform pan
Electric Mixer

Ingredients

Oat and Almond Streusel

80 grams all purpose flour
40 grams rolled oats
80 grams granulated sugar
1/2 teaspoon salt
80 grams butter soft
1 teaspoon vanilla extract
40 grams sliced almonds

Fruit

4 yellow peaches ripe
170 grams raspberries fresh or frozen
25 grams all purpose flour

Cake

200 grams all purpose flour
50 grams rolled oats
225 grams granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
175 grams butter soft
150 grams full fat greek yogurt room temperature
3 eggs large, room temperature
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F and place a rack in the center of the oven.
Line a 9" metal springform pan with a sheet of parchment paper or grease and flour the base.

Oat Almond Streusel

In a medium mixing bowl, whisk together the flour, sugar, oats and salt.
Dump in the soft butter and vanilla. Use a fork or your fingers to rub the butter into the dry ingredients until it is fully mixed.
Briefly stir in the sliced almonds.
Set aside until ready to use.

Prepare the Fruit

Wash and pat dry the peaches and raspberries.
Cut the peaches in half and then remove the pits. Cut each half into 4 equal slices and place in a large bowl.
Pour in the raspberries.
*Once the cake batter has been mixed, sprinkle the fruit with 25 grams of flour and stir to combine.

Assemble and Bake

In the bowl of a stand mixer, whisk together the flour, sugar, oats, salt, baking soda and baking powder.
Add in the eggs, butter, almond and vanilla extracts, and greek yogurt. Using the paddle attachment to mix - start slow, beat together all the ingredients for 10 seconds and then increase to high for 10-20 seconds until fully combined.
Scrape down the sides of the bowl as needed. Pour the flour coated fruit into the cake batter and use a rubber spatula to fold it in.
Pour the batter into the lined pan. Crumble the streusel over the top.
Bake the cake for 30 minutes in the preheated oven. Then rotate the cake 180 degrees and bake for another 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
Once the cake is finished baking, let it cool for 10 minutes before running a knife along the edge of the cake to loosen it from the pan. Release the spring form and remove the cake from the pan to cool for at least 20 more minutes.
Optionally dust with powdered sugar before serving.

Notes

Mix the streusel first so it is ready to go when the cake batter is. It will be easiest to mix if your butter is very soft. You don't want to melt the butter as it will throw off the texture but it can definitely be soft.
Make sure all of the ingredients for the cake are at room temperature, this will help them blend quickly and smoothly without over mixing the batter.
Don't walk away while mixing the batter, it will happen quickly. An electric hand mixer can be used as well.
Only toss the fruit with flour just before adding it to the batter, if you do this too early it will absorb into the fruit and not prevent it from sinking to the bottom of the cake.
This recipe has only been tested in a conventional oven so I don't recommend baking it on a convection setting.
Don't underbake this peach cake, it should get a nice golden brown color on top!
Once cooled, this cake can be stored in an airtight container in the fridge for up to a week.

Nutrition