Czech Peach Buchta Sheet Cake
User Reviews
5
Czech Peach Buchta Sheet Cake
Description
The Czech Peach Buchta Sheet Cake combines a soft, moist batter made from flour, baking powder, sugar, oil, yogurt, milk, eggs, and vanilla extract. Canned peach pieces are drained and layered on the batter before adding a streusel topping made from butter, sugar, and flour. The streusel adds a lightly crisp crumble contrasting the tender cake beneath. Once baked, the cake yields a golden crust with soft fruit pockets scattered throughout.
The result is a mildly sweet dessert with a texture contrast between smooth batter and crumbly topping. The peaches provide gentle fruity bursts without overwhelming the cake’s delicate balance. The use of yogurt contributes to moistness and a subtle tang.
This sheet cake is served in roughly 2½ inch squares, often enjoyed with coffee or tea. It works well for casual gatherings or afternoon snacks where individual portions can be easily plated. Its straightforward assembly and baking make it accessible for home bakers looking to try a Central European treat.
For best results, drain canned peaches thoroughly to avoid extra moisture affecting the texture. The cake can be stored on the counter covered for a few days, refrigerated for longer freshness, and even frozen while maintaining quality. Alternate fruits such as apricots or plums can be used following the draining advice.
Ingredients
Buchta batter:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup granulated sugar
- ½ cup canola oil (or sunflower oil)
- ½ cup yogurt 10% fat (or sour cream app. 15% fat, white
- ½ cup milk
- 2 egg
- ½ teaspoon vanilla extract
Streussel topping (posypka):
- 3 Tablespoons butter unsalted
- 3 Tablespoons granulated sugar
- 6 Tablespoons all-purpose flour
Canned fruit:
- 14 ounces peaches canned
Instructions
- Prepare your baking pan. If it is not non-stick, line it with parchment paper. To help it stay in place, grease a few spots in the pan with solid fat. Snip the corners of the paper diagonally so it fits neatly. Alternatively, grease the pan and dust it with flour.
- Place a sieve over a bowl and pour in 14 ounces peaches, canned. Let them drain well—save the juice or drink it, as we do at home! Cut the fruit into 1-inch pieces.
- Make the crumble topping: Mix 3 Tablespoons unsalted butter at room temperature, 3 Tablespoons granulated sugar, and 6 Tablespoons all-purpose flour in a bowl. Rub with your fingers until crumbly.
- In one bowl, stir together 2 cups all-purpose flour and 1 ½ teaspoons baking powder. In another bowl, beat 2 eggs with 1 cup granulated sugar and ½ teaspoon vanilla extract using an electric mixer with a whisk attachment. Start slowly, then increase speed. After about 2 minutes, gradually add the flour mixture, ½ cup white yogurt, ½ cup Canola oil, and ½ cup milk—mixing as you go. Pour the batter into the prepared pan and smooth the surface.
- Preheat your oven to 350 °F.
- Top the batter with peach pieces, sprinkle with the crumble, and bake for 35–40 minutes, until golden.
Notes
- This recipe yields one 9x13-inch cake suitable for cutting into about 2½ inch squares for serving.
- Thoroughly drain canned peaches or alternative fruits to prevent excessive moisture in the batter.
- Store leftover cake covered at room temperature for 2–3 days, or refrigerate in an airtight container for up to 5 days.
- Freeze cooled, cut pieces in airtight containers for up to three months to extend shelf life.
- Fresh or canned fruits like apricots, plums, or strawberries can substitute peaches, but frozen fruit is not recommended due to excess water release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 76mg | 3% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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