This Czech buchta cake with canned peaches is a quick and easy treat—even for beginners. Soft, sweet, and full of old-world charm, it is perfect for a weekend dessert. Why not bring a little taste of Czech home to your table?
In this post: About the recipe | Pronunciation | Is this really Buchta? | Ingredients | How to make | Serving | Storage
➜ About the recipe
Every Czech family has their own version of this beloved buchta cake. The ingredients and amounts may vary, but the charm lies in its simplicity: just mix everything in one bowl, pour the batter onto a lined baking sheet, top with canned peaches, sprinkle with streusel topping, and bake. Once out of the oven, slice and enjoy a moment of comfort with this classic Czech treat—there’s nothing you can spoil!
MY TIP: This buchta is similar to the Czech bublanina fruit cake!
➜ Pronunciation
The Czech name for this recipe is buchta s kompotovanými broskvemi—which means "a buchta cake with canned peaches." The word kompotovaný translates to "canned" in English. I even recorded a short audio clip so you can hear how it’s pronounced in Czech!
➜ Hey, Petra, is this REALLY a buchta??
I hear you! Czech cooking terms can be a bit confusing. While buchta might remind some of you of a small, sweet-filled yeast bun (here is the recipe), this kind of simple sheet cake goes by the same name. Usually, it is baked on a smaller baking sheet with higher edges. So yes—this is still a genuine Czech buchta, no doubt about it!
➜ Ingredients for Czech Peach Buchta
Note: You will find the exact ingredients and measurements in the recipe card below. This basic amount fits perfectly in a 9x13-inch baking pan (affiliate link).
Buchta batter:
- All-purpose flour – or plain flour. In the Czech Republic, we use so-called Hladká mouka (read more about Czech kinds of flour)
- Baking powder – make sure it is not expired
- Granulated sugar
- Baking oil – I like to use Canola or sunflower oil
- White yogurt – A sour milk product helps keep the buchta moist, so it stays soft even after a day or two. I recommend using yogurt with about 10% fat, or go for sour cream with around 15% fat. Put those guilty feelings aside—this is not the time for light yogurt or sour cream!
- Milk
- Whole eggs
- Vanilla extract
Next, you will need:
Streusel topping (Czech posypka, drobenka, žmolenka): unsalted butter, granulated sugar, all-purpose flour
Canned peaches – 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.
➜ How to make Czech buchta sheet cake
STEP 1: First, prepare your baking pan. If it does not have a non-stick surface, line it with parchment paper. To help the paper stay in place, I like to grease a few spots in the pan with solid fat—it gives the paper something to stick to. I also snip the corners of the parchment diagonally so it folds neatly into the edges. Another option is to grease the pan and dust it lightly with flour.
STEP 2: Next, place a sieve over a clean bowl and pour in the canned peaches. Let them drain thoroughly. The juice will collect in the bowl—you can save it for later or drink it, just like we do at home! Cut the drained peaches into smaller pieces, about 1 inch in size.
STEP 3: Now for the crumble topping: Combine the softened butter, sugar, and flour in a bowl. Rub everything together with your fingers until you get a crumbly mixture with uneven lumps.
STEP 4: In a separate bowl, mix the flour with the baking powder and set aside.
Crack the eggs into a large mixing bowl, add the sugar and vanilla extract, and begin beating with an electric mixer fitted with the whisk attachment. Start on low speed and gradually increase. After about two minutes, slowly add the flour mixture, followed by the yogurt, oil, and milk—adding them gradually, not all at once.
Pour the finished batter into the prepared pan and smooth it out with a spatula to create an even surface.
STEP 5: Now it is time to preheat your oven to 350°F (175°C).
STEP 6: Scatter the peach pieces evenly over the batter, then finish with the crumb topping. Bake for 35 to 40 minutes, or until the top is golden.
And that is it—your delicious Czech buchta is ready to enjoy!
➜ 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.
My tip: This cake is perfect when you have guests and want to treat them to a little taste of Czech hospitality!
➜ Storage
Cover any remaining buchta in the baking pan with a clean tea towel. It will stay fresh on the kitchen counter for two to three days. For longer storage, cut it into pieces and place them in a sealable container in the fridge—this will keep it fresh for up to five days.
This Czech buchta also freezes beautifully! Plan ahead—if you know you will be freezing part of it, let it cool completely, then cut it into pieces right away and place them in an airtight container. Store in the freezer and enjoy within three months.
Czech Peach Buchta Sheet Cake
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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.
Notes
- 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.
Alan Kopilec says
We like to use crumbled graham crackers, butter, and brown sugar for the crumble on our peach cobbler that I make with baking mix. This is a fabulous recipe!! We typically have all these ingredients on hand. Thank you so much! We can't wait to try it.
Petra Kupská | Cook Like Czechs says
That sounds delicious! I love the idea of using graham crackers for the crumble, so clever and cozy. I am so glad you liked the recipe, and I hope it becomes a new favorite at your place. Let me know how it turns out!
Alan Kopilec says
Love this recipe! We have all the ingredients and it looks delicious!
Monica says
Ricetta facile e buona
Petra Kupská | Cook Like Czechs says
Thanks! Honestly, the simple recipes usually taste the best.
Amy says
"This is not the time for light yogurt or sour cream!" Ha! So true! and butter makes everything better!
I can't wait to try your recipe, only with apricots. Thank you, Petro!
Petra Kupská | Cook Like Czechs says
Everything is better with butter! And apricots sound like a perfect twist, I love that idea! Hope you enjoy every bite. Happy cooking Amy:)