Peach Streusel Kuchen (rotiandrice)

Cake

2 1/2 c unbleached white bread flour
1/3 c sugar
1/2 t salt
1 1/4 t instant yeast
1 large egg
2 T butter, softened
3/4 c milk
4 fresh peaches (can sub 3 large apples or a pint of blueberries)

Combine bread flour, sugar and salt in the mixing bowl of stand mixer and whisk till combined, about 30 seconds. Add yeast and whisk for another 30 seconds. Change out wire whisk with dough hook. Add egg, butter and milk. Turn on mixer on speed 2. Mix for about 5 min. Scrape down sides of bowl and dough hook. Remove dough hook and cover with a plate for 15 min. Reattach dough hook, and mix for another 10 min to form smooth pliable dough. Remove dough and shape into a ball. Lightly oil mixing bowl. Return dough to bowl, cover with plate and allow to rise for about 1 1/2 hours or almost double in size. Lightly oil a 9″ spring form cake pan. Peel and slice peaches into 1/2″ slices. When dough is ready, remove from mixing bowl and place on a lightly floured surface. Punch it down gently and roll it out to fit the pan. Ease it into position. Arrange peaches on top of dough. Sprinkle topping over peaches. Cover with lightly oiled plastic wrap and set in a warm place to rise slightly for about 20 min. Meanwhile, preheat oven to 375° F. Bake kuchen for 30 min or until golden brown. Allow to cool in pan for 10 min. Serve warm or turn onto a wire rack to cool completely.

Topping

1/2 c flour
1/4 c almond meal (ground almonds)
1/4 c brown sugar
1 t ground cinnamon
3 T butter, softened

Mix all ingredients in a medium sized bowl until mixture resembles coarse breadcrumbs.

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