Some cakes evoke sunshine, even in winter, and this Peach Streusel Cake is one of them. Quick to make and wonderfully juicy, it features a Short crust base, creamy Vanilla Pudding layer, sweet Peaches, and crunchy Streusel. It’s like summer on a plate—perfect for sharing with friends or family over coffee.
As a child, I adored peach cakes. My favorite was a simple peach sponge topped with whipped cream, light and airy, the kind of cake that made birthdays and Sunday afternoons feel special. Many years later, I discovered the magic of combining pudding and peaches under a blanket of Streusel. And I’ll be honest: since then, I’ve been hooked!
Prepare Streusel with butter, sugar and flour 
Prepare vanilla pudding (cooking type) as package direction. Let cool 
You can make Vanilla pudding and Streusel a day in advance 
Prepare short crust batter 
Arrange all the layers, shortcut base, pudding, peach slices and Streusel 
Press shortcrust into spring form 
Spread pudding on shortcrust base 
Pudding on shortcrust base 
Arrange peach slices on pudding base 
Cover with Streusel and bake cake in oven at 350 F for 60 min. 
Let cool, then place in refrigerator covered with ring 
Peach Streusel cake ready to be served 
Serve Peach Streusel cake with whipped cream if you like
This year alone, I’ve baked more with Streusel cakes than ever before — experimenting with Cherries, Apricots, Berries, and of course, Peaches. When something brings me this much joy, I can’t help but share it.
Ingredients
For the Short crust:
- 1 egg (room temperature)
- 5 tbsp sugar
- 1 tsp vanilla sugar/extract)
- 1 stick soft butter
- 1 cup flour
- 1 tsp baking powder
For the Streusel:
- 1 stick (100 g) cold butter, cubed
- 1.5 cups (170 g) flour
- 0.40 cups (80 g) sugar
- 1 tsp vanilla extract
For the Filling:
- 1 packet vanilla pudding powder. Buy you Dr. Oetker Vanilla Pudding here on Amazon
- 3.5 tbsp (40 g) sugar
- 500 ml cold milk (follow directions)
- 1 can peaches (well drained, cut into slices or pieces)
👩🍳 Step-by-Step Instructions
1. Prepare the Streusel
Mix cold butter cubes, flour, sugar, and vanilla paste with your hands until crumbly. Chill in the fridge.
2. Cook the pudding
Whisk cold milk, pudding powder, and sugar until smooth. Heat slowly, stirring constantly, until thickened. Let cool slightly.
3. Make the batter
Beat eggs with sugar and vanilla paste until fluffy. Add soft butter, then flour mixed with baking powder. Mix only until combined.
4. Prepare the pan
Grease a 10″ (26 cm) Springform pan. Spread the batter evenly. Buy you 10″ Springform here on Amazon
5. Assemble the cake
Spread cooled pudding over the batter. Add peach pieces on top, pressing lightly. Sprinkle chilled Streusel generously over everything.
6. Bake
Bake at 350 F (180°C) for 50–60 minutes, until Streusel are golden brown. Cover loosely with foil if they brown too quickly.
7. Cool & serve
Let the cake cool in the pan before removing the ring. Dust with powdered sugar if desired.
Tips & Variations
- No lumps in pudding: Mix cold milk, sugar, and pudding powder first, then heat while stirring.
- Best order: Streusel first, then pudding, then batter — stress-free baking.
- Pan options: Works in a 26 cm springform, smaller pans, or a rectangular brownie pan. Double the recipe for a full baking sheet.
- Storage: Keeps 2–3 days in the fridge, covered.
- Fruit swaps: Try apricots, cherries, raspberries, or strawberries for a twist.
✨ A Cake That Connects Generations
When I bake this cake, I’m reminded of the Peach desserts of my childhood, but also of the joy of sharing new variations with my family today. My grandson loves the sweet fruit tucked under the crunchy Streusel, and my neighbors always ask for seconds when I bring it to the table.
That’s the beauty of baking: it connects past and now, tradition and creativity. This Peach Streusel Cake is more than a recipe — it’s a celebration of summer flavors, no matter the season.
So, bake it, share it, and let it bring a little sunshine to your own kitchen.
Peach-Streusel Cake
Ingredients
- Shortcrust pastry:
- 1 cup flour
- 1 egg
- 5 tbsp sugar
- 1 stick butter (room temperature)
- 1 tsp. baking powder
- For the Streusel:
- 1 stick (113 g) cold butter, cubed
- 1.4 cups (170 g) flour
- 0.40 cups (80 g) sugar
- 1 tsp vanilla extract
- For the Filling:
- 1 packet vanilla pudding powder (the cooking type)
- 3.5 tbsp (40 g) sugar
- 500 ml cold milk (follow directions on packet)
- 1 can peaches (well drained, cut into slices or pieces)
• No lumps in pudding: Mix cold milk, sugar, and pudding powder first, then heat while stirring.
• Best order: Streusel first, then pudding, then batter — stress-free baking. Can be prepared a days ahead!
• Pan options: Works in a 26 cm (10.2 inch) springform, smaller pans, or a rectangular brownie pan. Double the recipe for a full baking sheet.
• Fruit swaps: Try apricots, cherries, raspberries, or strawberries for a twist.
Instructions
- 1. Prepare the Streusel:
- Mix cold butter cubes, flour, sugar, and vanilla paste with your hands until crumbly.
- Chill in the fridge.
- 2. Cook the pudding:
- Whisk cold milk, pudding powder, and sugar until smooth.
- Heat slowly, stirring constantly to a boil until thickened.
- Remove from stove top and et cool slightly.
- 3. Make the short crust batter:
- Beat eggs with sugar and vanilla extract until fluffy.
- Add soft butter, then flour mixed with baking powder.
- Mix only until combined.
- 4. Prepare the pan:
- Grease a 26 cm (10 inch) springform pan.
- Spread the shortcrust batter evenly.
- 5. Assemble the cake:
- Spread cooled pudding over the batter.
- Add peach pieces on top, pressing lightly.
- Sprinkle chilled Streusel generously over everything.
- 6. Bake:
- Bake at 350 F (180°C) for 50–60 minutes, until Streusel are golden brown.
- Cover loosely with foil if they brown too quickly.
- 7. Cool & serve with or w/o whip cream.
Notes
Let the cake cool in the pan before removing the ring. Dust with powdered sugar if desired. Storage: Keeps 2–3 days in the fridge, covered.
