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Apricot Yogurt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Apricot Yogurt Cake is a moist and tender dessert featuring fresh apricots atop a light, yogurt-based batter. The combination of Greek yogurt and vegetable oil creates a deliciously soft crumb, enhanced by vanilla, while a sprinkle of brown sugar on top adds a caramelized finish. Perfect for a spring or summer treat, this cake is easy to make and pairs beautifully with whipped cream or ice cream.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar

Wet Ingredients

  • 1 cup plain Greek yogurt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping

  • 4 to 5 fresh apricots, sliced
  • 1 to 2 tablespoons brown sugar (for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8 or 9-inch cake pan with parchment paper to ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening.
  3. Combine Wet Ingredients: In a separate larger bowl, mix granulated sugar, plain Greek yogurt, vegetable oil, eggs, and vanilla extract until the batter is smooth and creamy.
  4. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
  5. Pour Batter: Transfer the batter into the prepared cake pan and smooth the surface evenly using a spatula.
  6. Add Apricots and Brown Sugar: Arrange sliced fresh apricots on top of the batter, then sprinkle 1 to 2 tablespoons of brown sugar over the apricots to create a sweet, caramelized topping.
  7. Bake: Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. Serve: Slice the cake and serve as is, or enjoy with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

Notes

  • Make sure not to overmix the batter to keep the cake light and fluffy.
  • You can substitute fresh apricots with canned or frozen ones if fresh are out of season; just be sure to drain excess moisture.
  • Serve warm or at room temperature for the best flavor and texture.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • The cake keeps well in an airtight container for up to 3 days at room temperature.

Find it online: https://slsrecipes.com/apricot-yogurt-cake-recipe/