Czech Apricot Sheet Cake (Meruňkový koláč)

Czech apricot sheet cake sliced, served on a plate.

Czech Apricot Sheet Cake (Meruňkový koláč)

Summer in the Czech Republic means tasty fruit recipes, and a favorite is this juicy apricot sheet cake. With soft yeast dough and a sweet crumble topping, it is a real treat.

Course Sweet Pastry

Cuisine Czech

Keyword Apricot Cake, Sweet Yeast Dough

Prep Time 20

Cook Time 35

Leavening time 1 30

Total Time 2 25

Servings slices

Calories 261kcal

Author Petra Kupská

Ingredients

Yeast starter

¾ cup lukewarm milk 110-115°F
½ teaspoon granulated sugar
1 Tablespoon all-purpose flour
1 ½ teaspoon active dry yeast

Yeast dough

2 ⅓ cup all-purpose flour
½ stick unsalted butter melted, not hot
¼ cup granulated sugar
2 egg yolks
¼ teaspoon salt

Topping

2 ½ pounds fresh apricots cleaned, pitted, cut into pieces
⅔ stick unsalted butter softened at room temperature
⅓ cup granulated sugar
¾ cup all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract

Misc.:

2 teaspoons solid fat to grease the baking sheet
2 Tablespoons powdered sugar to sprinkle the baked cake

Cups - Metric

Instructions

Activate yeast: Mix ¾ cup lukewarm milk with ½ teaspoon granulated sugar, 1 Tablespoon all-purpose flour, and 1 ½ teaspoon active dry yeast. Let it sit in a warm place until bubbles form on the surface, about 10-15 minutes.
Knead the yeast dough: Place 2 ⅓ cup all-purpose flour, ¼ cup granulated sugar, 2 egg yolks, and proofed yeast inclusive milk in a mixing bowl. Using a stand mixer with a dough hook, mix for one minute until combined. Add ½ stick unsalted butter (slowly melted, not hot) and ¼ teaspoon salt, then knead on medium speed for 8 minutes, scraping down the sides as needed.
Let the dough rise: Turn the dough onto a floured surface, shape into a ball, and place in a bowl. Cover with a towel or plastic wrap, and let it rise in a warm spot until doubled in size.
Prepare the crumbly streusel topping: In a bowl, combine ¾ cup all-purpose flour, ⅔ stick unsalted butter, ⅓ cup granulated sugar, ¼ teaspoon vanilla extract, and ¼ teaspoon ground cinnamon. Use your fingers to work the mixture into coarse crumbs.
Make the cake: Grease a baking sheet with 2 teaspoons solid fat; no parchment needed. Spread the proofed dough into a thin layer, using your fingers, and create slightly higher edges around the sides.
Cover the dough generously with sliced 2 ½ pounds fresh apricots, cut side up. If the apricots are tart, sprinkle them with about two tablespoons of granulated sugar. Finally, sprinkle the apricots with crumbles.
Bake: Preheat the oven to 360 °F and bake the cake for 35 minutes. Once done, remove it from the oven and let it cool on the baking sheet.
Before serving, cut the cake into slices about 3 inches wide. If it isn't sweet enough for your taste, you can dust it with 2 Tablespoons powdered sugar.

Notes

The basic recipe makes about 10-20 slices, depending on their size.
I kneaded the dough in a stand mixer with the dough hook. Experienced bakers can knead yeast dough by hand in a bowl with a wooden spoon, which requires more time and effort.
I like to cut the apricots into smaller pieces so the baked cake is easier to slice and enjoy. The number of apricots needed varies based on the size of your baking sheet. I used a 11x14-inch baking sheet for this recipe.
The cake will keep at room temperature for up to three days. If stored in the fridge, it lasts for five to seven days. The cake also freezes well. After cooling, slice it, transfer the pieces to a sealable container, and place them in the freezer. Use within three months.

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