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Yeast cake with Apricots and Coconut Crumble
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Easy Yeast Cake with Apricots and Coconut Crumble

This yeast fruit cake is made using mayonnaise, milk, flour, sugar and dry yeast as the main ingredients for the dough. The apricots give the cake a nice tangy taste and moisture while coconut crumble adds the sweetness.
Course Dessert
Cuisine Czech
Prep Time 2 hours 40 minutes
Cook Time 25 minutes
Total Time 3 hours 5 minutes
Servings 20 pieces
Author Lea

Ingredients

Yeast Dough

  • 400 g plain flour
  • 150 g mayonnaise room temperature
  • 300 ml of milk room temperature
  • 7 g dry yeast
  • 80 g Caster sugar
  • ½ teaspoon salt
  • 1 tablespoon caster sugar yeast starter
  • 1 tablespoon plain flour yeast starter

Fruit Topping

  • 650 g Apricots or other fruit like nectarines or peaches cut in quarters
  • 2 tablespoon caster sugar to sprinkle over the fruit

Coconut Crumble

  • 90 g caster sugar
  • 100 g butter chilled from the fridge and chopped into small chunks
  • 90 g flour
  • 60 g desiccated coconut

Instructions

make the yeast starter

  • Warm-up ½ of the milk so it's lukewarm, not hot.
  • Add in 1 tablespoon of sugar, 1 tablespoon 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).
    dry yeast starter

make the dough

  • Mix the remaining milk and mayonnaise.
  • Combine flour, sugar and salt.
  • Pour all liquid ingredients (yeast and mayonnaise) into a well in the dry mix.
    Combine all wet and dry ingredients.
  • Start combining all with a whisk as the mix is very runny at first.
    Combining ingredients for a yeast cake with a whisk.
  • Once thicker, continue kneading with a wooden spoon or a spatula for 2 - 3 minutes. Make sure all dry and wet ingredients are nicely incorporated.
    Mixing a yeast cake dough with a wooden spoon.
  • Cover the bowl with a cloth and let the dough prove.
    Proving the yeast cake dough.
  • Proving usually takes 45 - 60 minutes or until the dough expands twice its size. It all depends on a room and ingredients temperature.
    Yeast cake dough doubled its size.
  • In the next step, press the air and gasses out of the dough (don't worry, it will rise again).
  • Cover the bowl and let it prove for the 2nd time until the dough expands twice its size.
  • Press the air and gasses out of the dough for the last time.
  • Line a big tray with baking paper and tip the dough onto it.
  • Spread and stretch the dough over the bottom of the tray by pressing it down with your fingers. To be able to work with a sticky dough make your fingers wet every time the dough starts sticking to them.
    Stretching a yeast cake dough with wet hands.
  • Do this until the dough covers the lined baking tray
    Yeast cake dough in the baking tray.
  • Cover the tray with a cloth and let the dough prove for the last time for approx 20 - 30 minutes.
  • In the meantime, clean and stone fruit and cut it either in halves or quarters.

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.
    coconut crumble topping

finishing the cake

  • Preheat the oven to 180 C.
  • After the last prove, spread the fruit evenly over the top (skin down), sprinkle with some caster sugar and top up with coconut crumble.
    Yeast cake topped with fruit and crumble before baking.
  • 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 toothpick, if it comes out clean the cake is done).
  • Let it cool down before cutting.