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Yeasted apricot sheet cake with streusel
A fluffy yeasted sheet cake topped with apricot halves and buttery streusel, baked until golden and cut into 20 pieces to serve.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 35 min
- Total time
- 2 hr 5 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 pieces
- Difficulty
- Medium
Yeasted apricot cake is a traditional summer cake: soft, risen dough is topped with apricot halves and buttery streusel. As the apricots bake, they release juices that soak into the dough.
Ingredients
Dough
Topping and streusel
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Instructions
Tip: tap a step to mark it as done.
Activate the yeast
10 minCrumble the yeast into the lukewarm milk, add 1 tsp of the sugar, and let stand for 10 minutes until foamy.
Make the dough and let rise
1 hrMix the flour with the remaining sugar and salt. Add the yeast mixture, egg yolks, and melted butter, and knead until smooth. Cover and let rise in a warm place for 1 hour, until doubled in size.
Assemble the cake
15 minPreheat the oven to 180 °C (350 °F). Roll out the dough to fit a greased baking pan about 25 × 35 cm. Arrange the apricot halves on top, cut sides up, and sprinkle with streusel made from the flour, cold butter, and sugar. Let stand for another 15 minutes.
Bake
35 minBake for 30–35 minutes at 180 °C (350 °F), until golden. Let cool, then cut into pieces.
Tip: Use room-temperature ingredients for the yeast dough, as cold milk or eggs will slow the rise.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 231 kcal
- Protein
- 5.0 g
- Carbohydrates
- 37 g
- of which sugars
- 13 g
- Fat
- 7.3 g
- of which saturates
- 4.2 g
- Fiber
- 1.9 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kysnutý marhuľový koláč s drobenkou na plech
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