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German peach streusel cake
Ingredients
- German peach streusel cake
- All ingredients should be at room temperature! This cake is best the day it’s freshly baked but still delicious for two more days if wrapped and stored in the refrigerator.
- ingredients:
- for the yeast dough:
- 130 g / 1 cup all-purpose flour (more if needed)
- 70 g / 1/2 cup whole wheat flour (or all-purpose flour)
- 2 tsp active dry yeast
- 3-4 Tbsp granulated sugar
- pinch of salt
- 30 g / 2 Tbsp unsalted butter, soft
- 60 ml / 1/4 cup milk (2%)
- 1 egg
- 1.1 kg / 2 1/2 pounds peaches (about 8 medium and 5 large peaches)
- for the streusel dough:
- 180 g / 1 1/2 cup all-purpose flour
- 100 g / 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 110 g / 8 Tbsp unsalted butter, soft
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