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apricot sheet cake streusel recipe
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Czech Apricot Streusel Coffee Cake

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

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.

Nutrition

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