Streusel coffee cake is among my beloved quick and simple desserts, and this recipe is my tried-and-true favorite. While I top it with canned apricots, feel free to use any fruit of your preference.
The batter for this classic coffee cake is incredibly versatile, made with simple natural ingredients, and you can even bake it in a bundt pan or as the basis for many other cakes.
As for apricots, don't hesitate to use strawberries, plums, or diced apples. This fruit goes great on the cake too.
The recipe comes from the Czech Republic, and we Czechs call it: Meruňkový koláč
MY TIP: Try this great recipe for another moist coffee cake: Czech cream cheese coffee cake (it’s fantastic!)
➜ Ingredients
For your own homemade crumb cake, you will need:
FOR THE BATTER:
- Eggs
- Buttermilk; makes the cake extra moist
- Granulated sugar; if you want a more intense taste, replace it with brown sugar
- Vegetable oil; such as sunflower oil or Canola
- All-purpose flour
- Baking soda
STREUSEL INGREDIENTS:
- Unsalted butter
- Granulated sugar
- All-purpose flour
Next, you need:
- Canned apricots; or any different fruit. If you want to use fresh fruit, choose ripe apricots that you've pitted and halved or quartered. Sprinkle a little more sugar over them before covering them with the crumble.
- A piece of butter and flour; to grease and dust the baking dish
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Making the apricot coffee cake
STEP 1: Heat oven to 350 °F (180 °C).
STEP 2: Let the canned apricots drain.
STEP 3: Prepare the streusel: Put the flour and sugar into a medium bowl and add the butter cut into pieces. Combine with your fingers and create powdery crumbles.
STEP 4: Grease the baking dish with a piece of butter and dust with flour.
STEP 5: Combine the dry ingredients: flour and baking soda.
STEP 6: Crack the eggs into a large bowl. Whip them with an electric hand mixer on high speed, and slowly add the granulated sugar (not all at once, as you’d choke up the batter). Continue whipping this mixture until you’ve put in all the sugar; the egg mixture will slowly get bigger, thicker, and lighter. It takes about 5 minutes until the eggs turn foamy.
STEP 7: Little by little, add the oil, buttermilk, and flour mixture.
STEP 8: Mix shortly everything with an electric mixer set to low speed until combined.
STEP 9: Pour the batter into a prepared pan. Put the apricot halves (or roughly chopped apricots) on top of the cake, and sprinkle with a thick layer of crumb topping.
STEP 10: Put the apricot cake into the preheated oven on the middle wire rack and let it bake for around 30-40 minutes. Once its surface turns golden brown, you’re done.
➜ Serving
Let the apricot coffee cake cool, cut it into pieces, and serve it for breakfast or brunch with a cup of coffee or tea.
Tip: Put a scoop of ice cream on the cake when serving for a great look and even better taste.
If there is anything left over, cover them with plastic wrap and store it in the fridge. Here, this moist cake will keep for up to five days.
➜ 5 things you should do before baking
- Buttermilk and eggs have to be at room temperature. Take them out of the fridge at least an hour in advance.
- Drain the canned apricots so that no unnecessary juice remains on them.
- Prepare the streusel topping.
- Grease a baking dish and dust it with flour or fine breadcrumbs.
- Preheat the oven to 356°F (180°C).
More sweet recipes:
- Bublanina fruit sheet cake
- Zucchini spice cake
- Plum streusel coffee cake
- Apricot sheet cake – Czech Meruňkový koláč
Tried this recipe?
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Czech Apricot Streusel Coffee Cake
Tap or hover to scale
Ingredients
Batter:
- 3 eggs at room temperature
- ¾ cup buttermilk at room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil (Canola or sunflower oil)
- 1 and ½ cup all-purpose flour
- 1 teaspoon baking soda
Streusel:
- ⅓ stick unsalted butter
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
You will also need:
- 1 pound canned apricots (or any different canned fruit)
- ½ Tablespoon butter to grease the baking pan
- 1 Tablespoon flour to dust the pan
Instructions
- Make ahead: Preheat the oven to
350 °F. Drain 1 pound canned apricots. - Prepare the streusel: Put 1/3 cup all-purpose flour and 1/4 cup granulated sugar into a medium bowl and add 1/3 stick unsalted butter cut into pieces. Combine with your fingers and create uneven crumbles.
- Grease the baking dish with a 1/2 Tablespoon butter and dust with 1 Tablespoon flour.
- Combine the dry ingredients: flour and baking soda.
- Crack the eggs into a large bowl. Whip them with an electric hand mixer on high speed, gradually adding granulated sugar (not all at once, as you would choke up the batter). Continue whipping this mixture until you have used up all the sugar; the egg mixture will slowly get bigger, thicker, and lighter. It takes about 7-10 minutes until the eggs turn foamy.
- Set the electric mixer to low speed. Little by little, add the oil, buttermilk, and flour mixture to the whisked eggs.
- Pour the batter into a prepared pan. Put the apricot halves (or roughly chopped apricots) on top of the cake, and sprinkle with a thick layer of crumb topping.
- Put the apricot cake into the preheated oven on the middle wire rack and let it bake for around 30-40 minutes. Once its surface turns golden brown, you are done.
Notes
- The basic recipe makes about 12 portions.
- I used a 13-inch (34 cm) round baking pan.
- SERVING: Let the apricot cake cool, slice, and serve it for breakfast or brunch with a cup of coffee or tea.
- If there is anything left over, cover them with plastic wrap and store it in the fridge. Here, this moist cake will keep for up to five days.
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