This is my best recipe for a quick and easy streusel sheet cake. It’s topped with apricots (in Czech meruňky), but you can use any fruit that you have available. It also goes well with plums, strawberries, or diced apples.
The batter is incredibly versatile, and you can even use it for a bundt cake or as a basis for many other cakes.
Czechs love easy sheet cake recipes! Prepared in a large bowl, all the ingredients are mixed for a sheet cake.
The fluffy semiliquid batter is the result, which is then poured into a baking dish and covered with fruit. Streusel, „drobenka“ in Czech, is used as a topping.
Not enough sheet cakes? Try these too:
5 Things You Should Do Before Baking
- All the ingredients must to be at room temperature.
- Clean and cut the fruit (let the preserved fruit dry).
- Prepare the streusel.
- Grease a baking dish and dust it with breadcrumbs.
- Preheat the oven to 350 °F (180 °C).
Preserved fruit is mostly used for fruit pies and cakes in the Czech Republic.
Czechs are used to preserving (canning) all the remaining produce from their gardens, both fruit and vegetables. It´s a favorite Czech hobby!
Making the Batter
- Crack the whole eggs into a large bowl.
- Whip them with a hand mixer set to high speed, while slowly adding granulated sugar. Be patient, it takes about 5 minutes until the eggs turn foamy enough.
- Add the buttermilk, vegetable oil and flour mixed together with baking soda.
- Mix for further 2 minutes with a mixer set to low speed.
- Pour the mixture into a baking dish, decorate with the fruit, dust with streusel and bake immediately in a preheated oven.
The instructions described above are very easy. Pay attention to whipping the eggs and the sugar in the right way! (step 2). A handheld mixer is the most useful kitchen appliance for that.
A well whipped egg mixture is the foundation for a nice, fluffy fruit cake.
Meruňkový koláč s drobenkou - Czech Apricot Streusel Sheet Cake
Ingredients
Batter:
- 3 eggs
- ¾ cup (180 ml) buttermilk
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 1 and ½ cup (200 g) all-purpose flour
- 1 tsp baking soda
Streusel:
- ⅓ stick (37 g) butter
- ¼ cup (50 g) granulated sugar
- ⅓ cup (45 g) all-purpose flour
You will also need:
- preserved apricots (or any different fruit)
- vegetable oil and breadcrumbs (to grease and dust the baking dish)
Instructions
- Preheat the oven to 350 °F (180 °C).
- Let the preserved apricots dry off.
- Prepare the streusel: Put the flour and sugar into a bowl and add the butter cut into pieces. Combine with your fingers and create powdery streusel.
- Grease the baking dish with oil and dust it with breadcrumbs.
Batter for the sheet cake:
- Crack the eggs into a large bowl. Whip them with an electric mixer, 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.
- Add the oil, buttermilk and flour mixed with baking soda.
- Mix everything with an electric mixer set to low speed. Mix for two minutes.
- Pour the batter into a baking dish you prepared earlier, lay the apricots on top (you can chop them into smaller pieces), and sprinkle with the streusel.
- Put the apricot cake into the preheated oven, it takes around 30-40 minutes to bake. Once its surface turns golden brown, you’re done.
Notes
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
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