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Czech Apricot Streusel Coffee Cake
Here is a Czech recipe for a moist sheet cake topped with fruit. It is quick, easy, and so one of every mom's favorites!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
Calories:
304 kcal
Course:
Dessert
Cuisine:
Czech
Ingredients
Batter:
- 3 egg 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 tick butter unsalted
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
You will also need:
- 1 pound apricots or any different canned fruit, canned
- 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 ⅓ cup all-purpose flour and ¼ cup granulated sugar into a medium bowl and add ⅓ stick unsalted butter cut into pieces. Combine with your fingers and create uneven crumbles.
- Grease the baking dish with a ½ 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.
Cup of Yum
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.
Nutrition Information
Calories
304kcal
(15%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
51mg
(17%)
Sodium
148mg
(6%)
Potassium
150mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
860IU
(17%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 304
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 148mg | 6% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.