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Pfirsichkuchen mit streusel (peach streusel cake) cut into large squares on a white plate with vanilla sauce being drizzled overtop.
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5 from 1 vote

Pfirsichkuchen mit Streusel

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!
Prep Time40 mins
Cook Time30 mins
Proofing time30 mins
Total Time1 hr 40 mins
Course: Afternoon Kaffee, Breakfast, Dessert
Cuisine: German
Keyword: cake, kuchen, peach, Streusel
Servings: 12
Calories: 325kcal


  • Stand Mixer


Yeasted Dough

  • 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.


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