Czech Peach Buchta Sheet Cake

Czech buchta with canned peaches, sliced, served on a dessert plate.

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!

Course Dessert

Cuisine Czech

Keyword Canned fruit, Quick cake

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 327kcal

Author Petra Kupská

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

Cups - Metric

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.

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