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Pfirsichschnitten- Peach Streusel Cake Squares

Pfirsichschnitten- Peach Streusel Cake Squares

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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.

peach streusel cake

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

peach streusel cake

Looking for more German Baking Recipes?

These books are classic… old and new

Dr. Oetker: German Baking Today: The OriginalDr. Oetker: German Baking Today: The OriginalDr. Oetker: German Baking Today: The OriginalClassic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to StreuselkuchenClassic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to StreuselkuchenClassic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen



peach streusel cake

Comment(3)

  1. Vielen Dank for your great recipe for Peach Cake Squares and glad it is in both metric & US measurements. I live in Australia with my gorgeous German husband, where we use metric. Can’t wait to try it. Tschüss

  2. Thank you for your Omas recipe for Pfirichsnitten. Looks easy enough, even for me. Never been much of a accomplished baker. When my husband was alive, I baked cakes every week, but it was the kind from a cake mix. I never followed their instructiones. Made up my own, by using less oil and water. Always came out great. I don’t care for very sweet cakes or pastries. Americans use to much sugar in their cakes. If I make a cake from scratch, I never use the amount of sugar the recipe calls for. Never had any complains about it.
    I was very worried about the pipes in my laundry room during the power outages. My house is all electric, only had a small propane heater in my bedroom. At night I let it blow into my front room. Don’t like sleeping in a hot room. So far the electric has not been turned off again. Had no water for a couple days. Got that going again, but had no hot water. Was really worried that I had some of the pipes freeze up on me. Thank God, two days later I got hot water back on. Have not found any water puddles anywhere. Was spared to have the pipes freeze up.
    Wishing you all well. Gigi Hammer.

  3. Wonderful recipe, simple to make, and perfect for an afternoon “Kaffee und Kuchen.” My grandmother would often make this with fruits on hand. A few note for others who want to try this recipe, though:
    This is best made on a sheet pan (standard cookie sheet) rather than in a 13×9 pan. I followed instructions and put it in a 13×9 Pyrex, but it took the better part of an hour to cook through at 350 degrees. While no less delicious, it was decidedly thicker than it should have been. Next time it will go on a half sheet pan and I am sure it will be perfect and likely cook in closer to the 25 minute time in the instructions. Thanks for sharing a great recipe. Guten Appetit!

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