With lots of fresh peaches sitting on my counter-top, a peach cake wanted to be baked last weekend. Originally I had planned on using the recipe for my German almond peach cake, but decided that I really felt more like eating a traditional German style streusel cake. Well, an original German streusel cake calls for a yeast dough and I didn’t have the time for that. I wanted something fresh and quick, but tasty, so why not use streusel for the dough and the topping? Streusel is super quick to assemble, so it was just what I was looking for. While getting my ingredients ready I discovered that the only flour in the house was gluten-free baking flour. Another adjustment was made (very much to Mr. Rockies’ liking, since he stopped eating wheat products for allergy reasons) and I could finally start.
The streusel for this German peach streusel cake were done in a few minutes. I just tossed all the ingredients in my stand mixer, voila. Instead of the peach layer, you could also use cherries, nectarines or another stone fruit of your liking. The cake is pretty crumbly straight out of the oven. If you don’t like that, just let it sit in the fridge for at least 1/2 day. Enjoy with a scoop of vanilla ice cream on the side!
| German Peach Streusel Cake (glutenfree) | | Print |
- for the dough:
- 2⅔ cup (320 g) gluten free flour (you can also substitute regular flour)
- 1 pinch of salt
- 1 teaspoon cinnamon
- ½ cup 2 Tablespoons (120 g) sugar
- ½ cup ½ Tablespoon (120 g) butter, at room temperature
- 1 egg, slightly beaten
- for the topping:
- 1 pound (450 g) peaches, peeled, and cut into smaller pieces
- ¼ cup (30 g) almonds, sliced
- Preheat your oven to 350 F (I use true Convection).
- Grease a 10 inch spring from pan. Set aside.
- In a stand mixer combine the dough ingredients until well combined and crumbles start to form.
- Press ⅔ of the dough into the bottom of the prepared spring pan.
- Layer peaches evenly over the crust.
- Sprinkle with almonds.
- Distribute the rest of the dough crumbles evenly over the fruit-almond layer.
- Bake for about 35 minutes.
Find some information about gluten free baking at Cooking Light.
{ 14 comments }
Hello from another fellow Colorado blogger! I come from a German family (I’m second generation) and love your German recipes. This must be delicious with all of those great Palisade peaches. I returned from a trip to Germany last month and have been having fun trying more German recipes.
My husband thinks the streusel is the best part of the cake so I know he would love this recipe.
As we arrived in North Carolina, the peach stands were abundant and then, I got your email for this wonderful cake. I am hoping to be back to baking this weekend as I finally get my kitchen unpacked; it’s been a challenge! XOXO
Love this recipe for all these fresh Colorado peaches. Thanks for sharing!
Yay for peach season. Looks fabulous Kirsten.
This looks amazing, and the pictures are beautiful. I love this pie so much! x
Streusel, Pfirsiche und Mandeln eine wunderbare Verbindung. Die Kuchen sieht super köstlich aus. Bei uns ist jetzt auch Pfirsichsaison und das Rezept werde ich auf meine ToDo-Liste nehmen, danke dafür. Liebe Grüße
Ingrid
Danke, liebe Ingrid. Wenn moeglich, nimm eher normales Mehl. Das glutenfreie hat immer so einen metallischen Geschmack. Der Kuchen an sich ist super lecker und sehr einfach. Hoffe er schmeckt Dir!
G’day! Your photo and recipe look delightful, true!
I know it is only brekkie here, but I would LOVE to try this right now too!
Cheers! Joanne
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Joanne, I bet you could find some frozen peaches and still bake this cake. Stay warm down under!
Oh I bet this smelled amazing while baking. Love peach season!
Thanks, Yvette, yes it did. I thought about you the other day while shopping at Costco and noticing your cookbook on display. Hope your book signing went well!
I like the idea of using the streusel mix for both the top and the bottom. I bet this is just wonderful. I just always delight in all of the peach recipes being shown this time of year. I have nectarine ice cream churning as I type. Gotta love late summer.
Karen, I will be right there. Please leave some of the ice cream for me!
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