John Myers
Peach Streusel Cake
The perfect peach streusel cake recipe with a picture and simple step-by-step instructions.
- 200 g Sugar
- 475 g Flour
- 50 g Flaked almonds
- 375 g Butter / margarine
- 75 g Marzipan raw mass
- 1 Can Peaches (850 ml)
- 3 teaspoon Baking powder
- 1 teaspoon Sifted powdered sugar
- 2 tablespoon Milk
- 1 packet Vanilla sugar
- Coarsely grate the marzipan. Knead 200 g butter, 200 g flour, 50 g sugar and marzipan with the dough hook of the hand mixer to make crumble. Chill the streusel.
- Drain the peaches and cut into wedges. Cut 175 g butter into pieces, mix with 150 g sugar and vanilla sugar. Stir in eggs one at a time. Mix 275 g flour and baking powder, stir in alternately with the milk.
- Put the dough in a greased springform pan (26 cm diameter) sprinkled with flour and smooth it out. Cover with the peach wedges. Spread the streusel on top and bake in the preheated oven at 175 degrees for 45 to 50 minutes.
- Take the cake out of the oven, remove it from the tin after approx. 15 minutes and let it cool down on a wire rack. Roast the almonds in a pan until golden brown. Sprinkle the cake with almonds and powdered sugar before serving.
- Tip 5: While roasting, turn the almond flakes in the pan several times so that they turn golden brown on both sides. Then take it out immediately and let it cool down on a plate. Otherwise they will darken too much.
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