Easy Yeast Cake with Apricots and Coconut Crumble
Easy Yeast Cake with Apricots and Coconut Crumble
- Prep Time2 hr 20 min
- Cook Time25 min
- Total Time2 hr 45 min
- Yield20 pcs
Yeast Dough (all ingredients in room temperature)
- 500g plain flour
- 150 g mayonnaise
- 300 ml of milk
- 10 g dry yeast
- 80 g of caster sugar
- 1/2 tsp salt
- 1 tbsp caster sugar (yeast starter)
- 1 tbsp plain flour (yeast starter)
- around 650 g of apricots or other fruit like nectarines or peaches cut in quarters
- 2tbsp caster sugar (to sprinkle over the fruit)
- 90 g caster sugar
- 90 g butter (chilled from the fridge and chopped into small chunks)
- 80 g flour
- 80 g desiccated coconut
Make the yeast starter
Warm-up 1/2 of the milk so it’s lukewarm, not hot.
Add in 1 tbsp of sugar, 1 tbsp of plain flour and dry yeast. Stir all ingredients. Cover with a cloth and set aside for 10 minutes.
(This way you will activate the yeast, the yeast is alive when you see foamy bubbles floating on top of the milk).
Make the dough
Mix the remaining milk and mayonnaise.
Combine flour, sugar and salt.
In a big bowl start incorporating 1/2 of the dry mix (flour, sugar and salt) with the yeast starter and the milk with mayonnaise. Use a spatula or a wooden spoon as the mixture will be very runny to start with.
In a few steps mix the remaining flour in too. It will become harder and harder to stir so you will need to use your hands and start kneading the dough.
Continue kneading until the dough doesn’t stick to the sides of the bowl. Ideally, the skin of the dough will be smooth.
(It will be messy! Don’t give up. If it doesn’t feel comfortable to knead the dough in a bowl you can do it on your kitchen countertop. Try not to add any more flour, use a scraper to remove the sticky dough from the countertop. In a while, transfer the dough back to the bowl.)
After all that hard work, cover the bowl and let the dough proof. Wait until it expands twice its size (for me it takes around an hour).
In the next step, press the air and gasses out of the dough (don’t worry, it will rise again).
To roll the dough into the desired size of your baking tray, line the tray with baking paper and fold the edges to copy the size of the tray.
Then, flat lay the baking paper on the countertop and lightly flour it.
Place the dough in the middle, sprinkle the top with flour and start shaping it with a rolling pin as well as stretching it with your fingers to the desired size.
Transfer the sheet with the dough to your baking tray, cover it with a kitchen towel and allow the dough to rise for the second time (for me the second rise takes 20 – 30 minutes).
In the meantime, clean and stone the fruit and divide it into quarters.
Preheat the oven to 180 C.
Make the crumble
Combine all ingredients (flour, sugar, coconut and butter) with your fingertips in a bowl until you have a crumbly mix consisting of smaller and bigger clumps.
Finishing the cake
Once the dough has doubled its size, spread the fruit evenly over the top (skin down), sprinkle with some caster sugar and top with coconut crumble.
Bake in the oven on 180 C for 20 – 25 minutes or until the edges of the cake are golden brown (test the middle of the cake by inserting a skewer or a toothpick, if it comes out clean the cake is done).
Let it cool down before cutting.
This is another recipe from my Czech collection. I remember my granny made it every summer topping it with all sorts of fruit. So if you can’t get hold of apricots, choose different fruits without any worries. We’ve successfully tested peaches, nectarines, plums and even redcurrants and blackcurrants.
I like the fact that I can make a cake even if I run out of butter and eggs. This recipe is simply using mayonnaise instead. It is a perfect substitute for both ingredients. While this cake dough is made from just a handful of components it still requires time for preparation as does any type of yeast dough.
One incredibly helpful thing to have, especially if you are working with this type of dough is a stand mixer that can do the hard work of kneading for you. I don’t have it so I often ask my husband for help. I hope he will finally realise I am giving him a hint for my next birthday present.
The dough you start with is quite wet and it should be kneaded for a while until its surface is smooth and doesn’t stick to the sides of the bowl. I’ve attached some pictures to the method section above.
It can take around 10 – 15 minutes for the dough to behave the right way and it means lots of elbow grease. What will happen if you don’t have a food processor or your husband on hand and you gave up on kneading too early?
I know this recipe will work as I once stopped the kneading after just 5 minutes when the dough was still very sticky. I still managed to make a decent cake but we could see that the dough was somewhat dense and less airy.
I always make this cake on the biggest tray I have. The big tray is ideal as once the cake is done it has a perfect thickness, the right amount of fruit and just enough sweet coconut crumble.
tips how to make perfect yeast cake every time
- wake the yeast up in warm milk with 1 tbsp of sugar and 1 tbsp of flour
- try to keep going and knead the dough long enough
- leave the dough proofing in a warm room or proofing cupboard (I found that putting the bowl in the oven with just the oven light on is what my dough likes)
- don’t proof the dough for too long (every room has a different temperature and the rising time will vary so the size of the risen dough is the best indicator. When it doubles its size it’s ready for the next step, leave it longer and you are risking that the gasses trapped in the dough will kill the yeast)
- let the dough rise twice and push trapped gas out between rises (some methods might ask even for 3 – 4 rising times)
Yeast dough needs patience, warmth, food, drink and a bit of love and it will become your best friend.