Apricot Butter Yeast Cake

The Apricot Butter Yeast Cake is a delightful and indulgent dessert that will leave your taste buds dancing with joy.

This butter cake is the easiest and quickest treat you can make with yeast dough.

My simple recipe will guide you step by step on how to effortlessly make an apricot cake with this dough.

Picture a fluffy crust, sweet apricots, and a delightful sugar crust on top.

Each bite of this delicate treat will simply melt in your mouth!

Apricot Butter Yeast Cake - VIDEO RECIPE

The secret to this cake lies in the sugary butter crust.

Just grate the butter using a coarse grater and place the butter pieces on top of the fruits.

Sprinkle some sugar on it as well.

When you bake it, the butter and sugar will melt, creating a wonderfully tasty and sweet buttery crust.

This trick is what gives not-so-sweet fruits and berries a magical aroma and sweetness.

Apricot Butter Yeast Cake - VIDEO RECIPE

This incredibly delicious cake can be ready in just a few minutes!

It’s so simple that even a child can handle this recipe.

The taste and simplicity of this light pastry will captivate everyone.

During the season, you can use fresh apricots, and for the rest of the year, canned ones will do just fine.

You’ll find yourself making this yeast wonder again and again!

It’s pure aromatic pleasure.

Apricot Butter Yeast Cake - VIDEO RECIPE

The best part is that this amazing Apricot Butter Yeast Cake can be made in just 5 minutes!

Just take the prepared yeast dough, place the apricots on top, sprinkle grated butter and sugar, and voila!

Your home will be filled with the enticing aroma of freshly baked goods.

Treat your loved ones with this delightful apricot delicacy.

They’ll surely love it!

Apricot Butter Yeast Cake


for the dough

  • Rich yeast dough – 1 portion (500 g)

for the filling

  • Chilled butter – 1/4 cup (60 g)
  • Sugar – 3 tbsp. (36 g)
  • Almond flakes – 1/4 cup (25 g)
  • Canned apricots – 1 can (425 g)
  • Frozen lingonberries – 1/2 cup (100 g)


  • Powdered sugar

Cooking steps:


  1. Place the yeast dough on a lightly floured surface. Roll out into a 30cm x 20cm rectangle.
  2. Grease a 30cm x 20cm rectangular baking tray with oil and sprinkle with flour. Using a rolling pin, transfer the rolled-out dough into the prepared baking tray. Cover the baking tray with cling film and leave to rise in a warm place for 40 minutes.


  1. Grate the chilled butter on a coarse grater.
  2. Drain liquid from canned apricots.


  1. Arrange the apricot halves over the yeast dough. Distribute frozen lingonberries evenly between the apricots.
  2. Place the grated butter on top of the fruits and berries. Sprinkle sugar and almond flakes on top.
  3. Bake the cake in an oven preheated to 175°C (350⁰F) for 20-25 minutes. Leave the finished cake in the baking tray for 5 minutes. Remove from the baking tray and cool. Sprinkle with powdered sugar.


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