So the new reason your neighbors suddenly “drop by” without texting first might be this Peach Marzipan Streusel Cake. It’s a showstopper and a conversation starter
This isn’t your average sheet cake. This Peach Marzipan Streusel Cake begins with a dreamy yeasted base that’s spiked with marzipan for that nutty-almond magic. You chill the dough for 30 minutes—because even dough deserves a spa day.
Meanwhile, the streusel is where the real drama happens. Flour, butter, sugar, and more marzipan get crumbled together into golden pebbles of joy. You pop it in the fridge, like a treasure chest waiting for its grand reveal.
When the dough is ready, you roll it out onto a parchment-lined baking sheet. Then, pinch a ½-inch border all around—your cake’s very own VIP velvet rope. Inside the frame goes peach jam. If your jam looks more “chunky salsa” than “silky spread,” give it a quick blitz in the blender. No one needs peach boulders.
The art of slicing the peaches
Then comes the moment of artistry. Slice ripe, juicy peaches into thin crescents and shingle them over the jam like a sun-kissed roof. Scatter blanched almond leaves over the top for extra elegance. Finally, bring back that chilled streusel and blanket the whole Peach Marzipan Streusel Cake in crumbly, buttery glory.
Baking turns the peaches into jammy jewels and the streusel into crisp golden confetti. The smell alone could make someone propose marriage. The taste? Even better. This cake serves twelve—though you might “accidentally” serve yourself two slices before anyone notices.
Yes, the Peach Marzipan Streusel Cake has a lot of steps. But trust me—it’s worth it. To save time, make the yeasted base and streusel a day ahead, tuck them into the fridge, and assemble everything fresh the next day.
Additionally, I have included a recipe for homemade marzipan below.
Serve this at brunch, a summer party, or as a post-dinner “Oh, this old thing?” flex. It’s summer peaches, buttery marzipan, and almond-crunch perfection all in one bite.
In short: make this gorgeous dessert. Then prepare for applause. And maybe lock your door, because word will get out fast.
Peach Marzipan Streusel Cake
Ingredients
For the dough:
- 1/3 cup plus scant 1/2 cup lukewarm milk
- 1+1/2 packets (10 grams) active dry yeast
- 2+1/2 cups flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1/3 cup raw marzipan
- 1 egg
- 1 egg yolk
- 3+1/2 tablespoons melted butter
- 1/2 teaspoon salt.
For the streusel:
- 1/2 cup flour
- 3 tablespoons cold butter
- 1/4 cup marzipan
- 2 tablespoons sugar
For the topping:
- 3/4 cup peach jam
- 4 large peaches
- 1/2 cup blanched almond leaves.
Instructions
Make the dough base:
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Combine 1/3 cup milk, yeast, and 2 tablespoons of flour.
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Let it rest for 15 minutes.
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Mix the remaining flour, almonds, sugar, marzipan, remaining milk, egg, egg yolk, butter, and salt.
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Knead together with the starter into a smooth dough.
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Cover with a dish towel.
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Let rise for 45 minutes.
Make the Streusel:
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Place all the streusel ingredients in a bowl.
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Rub together with your fingers until big crumbs form.
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Place in the fridge.
Finish the Tart:
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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Roll the dough out on the parchment-lined sheet pan.
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Pinch a 1/2 inch frame around the edges.
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Brush with peach jam within the frame. *
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Cut the peaches into crescent slices.
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Layer the peach slices in a shingle-like pattern.
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Scatter the almond leaves over the top.
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Sprinkle with the prepared streusel.
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Bake for 25-30 minutes.
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Let cool completely. Cut and serve.
Recipe Notes
*If the jam is chunky or too thick, blitz it in a food processor or blender until smooth.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film. Store in a ziplock bag.
So, do you like this Peach Marzipan Streusel Cake? Then also check out some of these other delicious recipes:
CARAMELIZED PEACH THYME CAKE
BUTTERY HAZELNUT SPÄTZLE
RHUBARB CARDAMOM STREUSEL CAKE
