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Peach Streuselkuchen

October 12, 2007 |

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. - Jim Davis

Click on the logo to see previous posts in the series.

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

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20 Comments so far

kribha on October 12, 2007 6:46 pm
wow…the cake looks truly awesome. Never had something like this before. Thanks for sharing the recipe.
Mansi on October 12, 2007 10:04 pm
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
Srivalli on October 12, 2007 10:15 pm
That looks quite inviting though!
musical on October 13, 2007 12:11 am
Looks quite good, and am sure would be great with evening coffee :).
pelicano on October 13, 2007 3:41 am
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! ;-)
Anh on October 13, 2007 4:52 am
Beautiful use of peach! I miss them so much… Hopefully their season will come back to Australia really soon!
Asha on October 13, 2007 5:50 am
Your’s is far better looking than mine!:))
Happy Cook on October 13, 2007 5:52 am
Wow beautiful kuchen.
I love the pic too. They look so delicious.
Rajitha on October 13, 2007 8:20 am
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
Cynthia on October 13, 2007 9:11 am
Wow, that’s a celebration of textures and tastes.
Siri on October 13, 2007 2:23 pm
What ever it is: a bread or a cake.. looks yummm yummmy..
Zlamushka on October 14, 2007 12:25 am
What a cake, Bee :-) Wow, zee germenz… I luv :-)
saju on October 14, 2007 5:03 am
How yummy! You are always sending tempting stuff in my directions. Thank you
sharmi on October 14, 2007 8:00 pm
looks so good!
raaga on October 15, 2007 1:19 am
Looks divine :-)
Deepa on October 15, 2007 9:16 am
Excellent one bee …You rock as usual….I wish i could taste it …
Nags on October 18, 2007 6:25 am
looks so yummy!
Spittoon Extra on November 4, 2007 9:30 am
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…..
Eva on November 6, 2007 3:18 am
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..;-)
matt on May 26, 2008 2:59 pm
Looks nice, but there is some improvement possible …
In fact I remember well the “Streuselkuchen” from my grandmother born in 1902 (I am German .. 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 ….