5.0 from 12 votes
Czech Peach Buchta Sheet Cake
This Czech buchta with canned peaches is quick, easy, and perfect for beginners. Soft, sweet, and ideal for a cozy weekend treat—bring a taste of Czech home to your table!
Prep Time
15 mins
Cook Time
15 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 white yogurt 10% fat (or sour cream app. 15% fat)
- ½ cup milk
- 2 eggs
- ½ teaspoon vanilla extract
Streussel topping (posypka):
- 3 Tablespoons unsalted butter
- 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
- SERVING:
- STORAGE:
- FREEZING:
- The basic recipe makes a buchta cake for a 9x13-inch baking pan.
- SERVING: Let the buchta cool completely, then cut it into cubes about 2 ½ inches (7–8 cm) in size. Serve on a dessert plate and enjoy with a good cup of coffee or tea.
- STORAGE: Cover leftover buchta with a tea towel and keep it on the counter for 2–3 days. For longer storage, cut into pieces and refrigerate in a sealed container for up to 5 days.
- FREEZING: This Czech buchta freezes beautifully! Let it cool, cut into pieces, and store in an airtight container. Freeze for up to three months.
- Tip on canned fruit: Canned peaches work great in this recipe, but if you do not have any on hand and still want to keep the buchta in true Czech style, try canned apricots, plums, or even strawberries—any fruit with a bold flavor works well. Just be sure to drain the fruit thoroughly.
- Fresh seasonal fruit is also a good option; you may just need to sweeten it a little. As for frozen fruit? Honestly, I do not recommend it. Once thawed, it tends to release too much liquid, which can affect the texture of the cake.
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Sodium
76mg
(3%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
312IU
(6%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
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.