As I love both peaches and almonds, nothing seemed more obvious than an almond streusel peach cake. This moist cake is a great combination of those two flavors. When in the oven, the cake dough rises and the streusel sink in slightly.
Recently, I have made quite a few cakes and cookies. The activity seems to ground me and it reminds very much of my childhood. Now, I never learned how to bake or cook until I moved away from home for college. My mom never allowed me to use her perfectly clean kitchen. And my granny was just way to good at cooking and baking for me to even try. But I always enjoyed sitting in their kitchens and watching these two women doing their magic.
At home we would pretty much always have coffee and cake in the afternoon at about 3 p.m. So my mom baked regularly. She actually still does because. Now that both my parents are retired, they never leave out the important German mealtime of coffee and cake. My granny baked even more often I would say. Her cakes and tortes were famous beyond the family. My granddad used to love them so much that on most days he had cake for breakfast. At least on weekends also in the afternoon and moreover sometimes as a snack after dinner. I still remember him saying that life was to short to not have cake for breakfast. He was taken war prisoner by the Russians in 1945 and, after surviving a tough captivity, tried to live life to the fullest. Esp. when it came to cake.
Now that I spend so much time at home, I have totally followed in my granny’s and mom’s footsteps. There always is fresh cake available, like that almond streusel peach cake. Rich, who grew up here in the Northeast, is still getting used to the amounts of cake I make. Apparently, his family only made cake on special occasions like birthdays. Besides, they had more the typical American buttercream or fondant cakes and, of course, fruit pies in fall. He didn’t know my mix of cake and fruit before me. I, on the other hand, consider fruit cakes very basic (like here or here).
I think Rich can’t mind my types of cake too much because he eats everything I serve him with relish. The almond streusel peach cake only lasted very few days because we had it for breakfast and in the afternoon. We are totally living up to my family’s traditions here. And so could you if you make the cake and eat it at least twice, better three times a day 🙂 .
Yields 1 cake in a 25 x 25 cm (or 10 x 10 in.) cake tin
15 minPrep Time
30 minCook Time
45 minTotal Time
- 3 large peaches
- 225 g (or 2 cups) flour
- 1 tbsp. baking powder
- 150 g (or 3/4 cup) sugar
- 40 g (or 1/4 cup) ground almonds
- 2 eggs
- 75 g (or 6 tbsp.) butter, melted
- 50 ml (or 1/4 cup) vegetable oil
- 20 ml (or 4 tsp.) sour cream
- 100 g butter, melted
- 90 g flour
- 60 g ground almonds
- 30 g slivered almonds
- 100 g sugar
- Preheat oven to 180 °C (or 350 °F).
- Cut the peaches in small dice.
- In a bowl mix the flour, baking powder, sugar and ground almonds.
- Add the eggs, melted butter, vegetable oil and sour cream. Mix well.
- Stir in the peach dice.
- Grease a cake tin (25 x 25 cm or 10 x 10 in.)
- Pour the cake dough into the cake tin.
- For the streusel mix all other ingredients, i.e. the melted butter, flour, ground and slivered almonds as well as sugar, in a second bowl. Stir until the ingredients have combined, but are still crumbly.
- Crumble the streusel on top of the cake dough.
- Bake the cake in the oven for about 30 minutes, until the crumbles are browned.
- Take the cake out of the oven and allow to cool.