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Oct
12
Peach Streuselkuchen
October 12, 2007 |
This is a German yeast cake that has three layers.
A yeasted dough at the base, a layer of fruit, and a crumb topping.
Streusel = a topping of butter, flour and sugar, fom the German verb ’streuen’ (to scatter or sprinkle)
Kuchen = cake
Cherries, apples, pears, etc. can be used when peaches are not in season. We made this a few months ago, and somehow never got around to posting it. Blogging events bring posts like these out of the woodwork.
We heavily adapted it from one of our cookbooks. Here’s our lowfat version.
PEACH STREUSELKUCHEN
Knead together
2 cups and 2 tablespoons whole wheat pastry flour (or all purpose flour)
2 tablespoon cornstarch (or arrowroot powder)
1/2 tsp salt
3 tablespoons sugar
1 tablespoon melted butter/oil
1 tsp active dry yeast
2 egg whites (or 1 whole egg or 1/4 cup milk)
and enough milk (we needed about 1/2 cup)
to make a soft dough.
Line the bottom of a springform pan with parchment.
Roll the dough out to fit the pan, prick it with a fork, and arrange sliced peaches on the top, fanning out from the middle and covering the whole surface.
We used three peaches.
Cover the pan and set it aside for the dough to rise slightly - about 20 minutes.
Meanwhile, preheat the oven to 375 F.
Prepare the topping.
We used
1/3 cup coarsely ground wholegrain oats,
1/3 cup ground almonds
2 tablespoons melted butter
Mix these to resemble coarse breadcrumbs,
Add
3 tablespoons raw cane sugar
a pinch each of powdered nutmeg, cardamom and cinnamon
Sprinkle the topping over the peaches.
Bake for 25 minutes or until golden. Cool for a few minutes and serve warm, or cool completely on a wire rack.
Verdict: Not bad, not great. A decent breakfast dish, but with an identity crisis. It’s somewhere between a bread and a cake. It’s doesn’t have the robustness we enjoy in bread, and it’s not moist enough to enjoy as a cake. We didn’t regret making it, but we’re not sure if we’d make it again. Caramelising the peaches before baking them may intensify their flavour. But then, we’d probably gobble up the hot peaches on the way to the springform pan, so we don’t see the point.
- Jai
This goes to Andrew for “Waiter, There’s Something in my … Layered Cake” @ Spittoon Extra.
Mansi @ Fun and Food is hosting A Fruit a Month - Peach. This is is our entry for her event as well.
Almond, german, kuchen, Peach, streuselkuchen, vegetarian recipes
wow…the cake looks truly awesome. Never had something like this before. Thanks for sharing the recipe.
Now we ae talking!!! All credit goes to Jai, right?! beautiful creation guys, and I’m great to be the one including it in my event
That looks quite inviting though!
Looks quite good, and am sure would be great with evening coffee :).
Wow… impressive-looking nonetheless! I agree: the kuchens I’ve tasted were a bit dry as well, even with an added sugar-icing. Stolen is similar. Torten are far better!
Beautiful use of peach! I miss them so much… Hopefully their season will come back to Australia really soon!
Your’s is far better looking than mine!:))
Wow beautiful kuchen.
I love the pic too. They look so delicious.
love streusel topping…it adds an extra oomph to the cake….too bad when u said it not not that great…maybe some working around the ingredients may help
Wow, that’s a celebration of textures and tastes.
What ever it is: a bread or a cake.. looks yummm yummmy.. :love:
What a cake, Bee
Wow, zee germenz… I luv 
How yummy! You are always sending tempting stuff in my directions. Thank you
looks so good!
Looks divine
Excellent one bee …You rock as usual….I wish i could taste it …
looks so yummy!
Waiter There’s Something In My… Layered cake…
For all you chefs, chefettes, cooks, recipe followers and aga-strokers the round-up for the Layered Cake edition of Waiter There’s Something In My… a theme selected by me. An excellent selection of some of the most delicious cakes available across…..
Sorry to hear that you didn’t like the cake that much. I feel like I have to defend the humble German Streuselkuchen because in most non-German cookbooks, the ratio between the layers isn’t correct.
The yeast base should be rather thin (1 inch is maximum, thinner is better), it should be entirely covered with fruit and the fruit layer should be almost entirely covered with crumb topping. I’d also say that this topping recipe lacks in sugar and butter. Of course, these adjustments don’t make for a healthy cake but for a very fruity one with a sweet and crispy topping! Just in case you decide to try again..;-)
Looks nice, but there is some improvement possible …
So try to just to look at the pictures you get if you put “Streuselkuchen” into google’s picture search and see&feel the difference …. 
In fact I remember well the “Streuselkuchen” from my grandmother born in 1902 (I am German ..