I was flipping through a German cookbook the other day, and a recipe fell out. Pfirsichschnitten. It was my handwriting, and I can remember clearly copying it from a recipe I found in my Oma’s recipe drawer (I used grid paper from her tablet). This deceptively simple cake has always been a favorite. It’s the kind of cake that can be enjoyed midweek in the afternoon when the kids get home from school, or when I need a break from working, and a coffee is just not enough. Pfirsichschnitten or Peach Streusel Cake may not look impressive, and you probably won’t find it in a fine Café, but my people are more than happy to see it on the counter waiting when they walk in the door.
Pfirsichschnitten – Peach Streusel Cake
The straightforward recipe comes together easily, using butter, sugar, flour, eggs. I used jarred peaches (because that’s how Costco sells them), canned is fine. Either way, be sure to drain them. If you can your own, fantastic! I bet it tastes even better. (And I am certain if you have some in your freezer it will work as well.) While I haven’t tried it with other fruits, I’m betting you could substitute apricots or even cherries.
Don’t skimp on the lemon zest in the cake, it adds delicious flavor.
One other thing… pour the Zuckergus (glaze) over the cake when it’s still warm. (I only mention this, because it goes against my instincts) It will spread out and cover the streusel with a sweet lemony goodness. (Use the same lemon where you got the zest… )
My biggest problem with converting German recipes is pan sizes. For this I used a standard 9 x 13 inch pan. I think it comes out a little thicker than you would find in Germany, but there are no complaints here.
Pfirsichschnitten- Peach Streusel Cake Squares
Looking for more German Baking Recipes?
These books are classic… old and new