5 from 12 votes
Czech Peach Buchta Sheet Cake
Czech Peach Buchta Sheet Cake is a tender batter topped with canned peaches and a crumbly streusel. The texture balances soft cake with a crunchy topping, featuring a blend of oil, yogurt, and eggs for moisture. The canned peaches add a fruity sweetness that soaks slightly into the cake. It's baked in a rectangular pan and cut into squares for serving, making it a comforting dessert that pairs well with coffee or tea.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
12
slices
Calories:
327 kcal
Course:
Dessert
Cuisine:
Czech
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 327
% 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.