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    Home » Desserts

    Apricot Streusel Coffee Cake Recipe

    Published: Mar 25, 2020 · Modified: Jun 26, 2022 by Petra Kupská

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    Streusel coffee cake is one of my favorite quick and easy desserts, and this is my go-to recipe for it. It's topped with canned apricots, but you may use any kind of fruit you like.

    Apricot streusel coffee cake (Czech merunkovy kolac).
    Table of Contents hide
    ➜ Ingredients
    ➜ Making the apricot coffee cake
    ➜ Serving
    ➜ 5 things you should do before baking
    Czech Apricot Streusel Coffee Cake

    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 a 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: merunkovy kolac

    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.

    apricot coffee cake in a red pan

    ➜ Making the apricot coffee cake

    STEP 1: Heat oven to 356 °F (180 °C).

    STEP 2: Let the canned apricots dry off.

    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.

    apricot sheet cake

    ➜ 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.

    apricot sheet cake streusel recipe

    ➜ 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

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    apricot sheet cake streusel recipe

    Czech Apricot Streusel Coffee Cake

    An easy recipe for a moist sheet cake topped with fruit. One of mom’s favorites!
    Print Pin
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12
    Calories: 317kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: Czech
    Keyword: Apricot Cake, Streusel Sheet Cake

    Ingredients

    Batter:

    • 3 eggs at room temperature
    • ¾ cup buttermilk (180 ml) at room temperature
    • 1 cup granulated sugar (200 g)
    • ½ cup vegetable oil (120 ml)
    • 1 and ½ cup all-purpose flour (200 g)
    • 1 teaspoon baking soda

    Streusel:

    • ⅓ stick butter (37 g)
    • ¼ cup granulated sugar (50 g)
    • ⅓ cup all-purpose flour (45 g)

    You will also need:

    • 15 oz canned apricots (420 g) or any different fruit
    • 1 Tablespoon butter to grease the baking pan
    • 1 Tablespoon flour to dust the pan

    Instructions

    • Heat oven to 356 °F (180 °C).
    • Let the canned apricots dry off.
    • 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.
    • Grease the baking dish with a piece of butter and dust with 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, 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.
    • Little by little, add the oil, buttermilk, and flour mixture.
    • Mix shortly everything with an electric mixer set to low speed until combined.
    • 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’re done.

    Notes

    • Makes about 12 portions.
    • I used a 13-inch (34 cm) round baking pan.
    • 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.
    • 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.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 317kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 156mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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