One sun-drenched afternoon, while browsing my local farmer’s market, I stumbled upon a glorious display of ripe, blushing apricots. Their sweet, floral scent instantly transported me back to childhood summers, simple pleasures, and the joy of home baking. I knew right then what I had to create: a cake that would capture that very essence—bright, comforting, and utterly delightful.
That day, the idea for this spectacular Moist Apricot Yogurt Cake was born. It’s a recipe I now turn to whenever I crave a slice of sunshine, a simple yet elegant dessert that impresses without fuss. The tang of the yogurt and the sweet burst of fresh apricots create a symphony of flavors in every tender bite.
It’s truly a classic comfort, elevated.
Why You’ll Love This Moist Apricot Yogurt Cake
There are so many reasons to fall head over heels for this incredible Moist Apricot Yogurt Cake. First and foremost, it’s undeniably easy to make. You do not need any fancy equipment or advanced baking skills.
Just simple ingredients and straightforward steps lead to stunning results every time. This Moist Apricot Yogurt Cake truly delivers on its promise of moistness, thanks to the star ingredient: plain yogurt. Yogurt not only keeps the cake incredibly tender, but it also adds a subtle tang that perfectly complements the sweetness of the apricots.
The fresh, seasonal apricots burst with flavour in every bite, adding a beautiful pop of colour and a delightful texture. This isn’t just any apricot cake; it’s a celebration of simple, wholesome ingredients transforming into something extraordinary.
Furthermore, this Moist Apricot Yogurt Cake is incredibly versatile. Enjoy it for breakfast with a cup of coffee, as an elegant afternoon tea treat, or as a light dessert after dinner. Its delicate sweetness means it’s never overly rich, making it perfect for any time of day.
Preparing this particular Moist Apricot Yogurt Cake fills your kitchen with the most comforting aromas, a sure sign of the deliciousness to come. It’s a crowd-pleaser, guaranteed to impress family and friends with its delicate crumb and vibrant fruit flavour. Once you bake your first Moist Apricot Yogurt Cake, you will undoubtedly add it to your regular baking rotation.
Ingredients You’ll Need
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) plain whole milk yogurt, at room temperature
- 1 pound (about 6-8 medium) fresh apricots, pitted and chopped into 1/2-inch pieces
- 2 tablespoons demerara sugar (optional, for sprinkling)
Substitutions & Variations
This Moist Apricot Yogurt Cake recipe offers fantastic flexibility, allowing you to tailor it to your preferences or what you have on hand. Feel free to experiment and make this delicious cake truly your own.
- Fruit Alternatives: While fresh apricots are divine in this Moist Apricot Yogurt Cake, other stone fruits work wonderfully. Try pitted and chopped peaches, nectarines, or plums. Mixed berries, such as blueberries or raspberries, also make an excellent addition, either on their own or combined with apricots for a mixed fruit Moist Apricot Yogurt Cake. If fresh fruit isn’t in season, you can use canned apricots (drained well and patted dry) or even dried apricots, rehydrated briefly in warm water or juice, then chopped.
- Yogurt Options: Plain whole milk yogurt gives the best texture and moistness for this Moist Apricot Yogurt Cake. However, you can substitute it with plain Greek yogurt for an even richer, denser crumb (you might need to add an extra tablespoon or two of milk to achieve the right batter consistency). Low-fat yogurt also works, but whole milk yogurt provides superior flavour and texture.
- Flavour Boosters: Elevate your Moist Apricot Yogurt Cake with additional flavourings. A teaspoon of almond extract enhances the apricot flavour beautifully. You could also add the zest of one lemon or orange to the batter for a brighter, more aromatic cake. A pinch of ground cardamom or ginger would also add a lovely warm spice note to this particular Moist Apricot Yogurt Cake.
- Glaze or Topping: For an extra touch, drizzle a simple lemon glaze over the cooled Moist Apricot Yogurt Cake. Combine powdered sugar with a little lemon juice until smooth. Alternatively, a dusting of powdered sugar or a dollop of whipped cream makes for a perfect finish. Some people even add a crumb topping (streusel) made from flour, sugar, butter, and cinnamon before baking for added texture on their Moist Apricot Yogurt Cake.
- Dairy-Free Version: To make a dairy-free Moist Apricot Yogurt Cake, substitute unsalted butter with a plant-based butter alternative and use a plain, unsweetened dairy-free yogurt (such as almond or soy yogurt). The texture might vary slightly, but it will still be a delicious apricot cake.
This Moist Apricot Yogurt Cake recipe offers fantastic flexibility, allowing you to tailor it to your preferences or what you have on hand. If you’re in the mood for a twist, try adding the vibrant flavors of a Soft & Moist Carrot Muffin for an exciting variation.
Step-by-Step Instructions
Creating this delightful Moist Apricot Yogurt Cake is a straightforward and rewarding process. Follow these simple steps for a perfect bake every time.
- Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×5-inch loaf pan. You can also line the bottom with parchment paper for easy removal. This preparation is crucial for a smooth release of your finished Moist Apricot Yogurt Cake.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside. Mixing these thoroughly ensures even leavening throughout the Moist Apricot Yogurt Cake.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes. This step incorporates air, contributing to the cake’s light texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract. The mixture should look smooth and creamy, a perfect base for our Moist Apricot Yogurt Cake.
- Alternate Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the plain whole milk yogurt. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; overmixing develops gluten, leading to a tough cake, and we want a truly moist apricot yogurt cake.
- Fold in Apricots: Gently fold in the chopped fresh apricots using a spatula. Distribute them evenly throughout the batter. These bursts of fruit are what make this Moist Apricot Yogurt Cake so special.
- Transfer to Pan: Pour the batter into your prepared cake pan, spreading it evenly. If desired, sprinkle the top with demerara sugar for a delightful crunch and sparkle.
- Bake: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary, so keep an eye on your Moist Apricot Yogurt Cake.
- Cool: Once baked, remove the Moist Apricot Yogurt Cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool in the pan helps it set and prevents breakage.
- Serve and Enjoy: Slice and serve your delicious Moist Apricot Yogurt Cake! It’s wonderful on its own, or with any of the serving suggestions below.
Pro Tips for Success
Achieving the perfect Moist Apricot Yogurt Cake is simpler than you think when you keep a few expert tips in mind. These little tricks make a big difference in the final outcome of your homemade apricot cake.
- Room Temperature Ingredients are Key: Always ensure your butter, eggs, and yogurt are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter that traps air better. The result? A lighter, more tender Moist Apricot Yogurt Cake.
- Do Not Overmix the Batter: Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. We aim for a delicate, moist apricot yogurt cake, so mix gently.
- Measure Flour Correctly: For precise measurements, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake. This small detail ensures the perfect crumb for your Moist Apricot Yogurt Cake.
- Prepare Apricots Properly: If using fresh apricots, ensure they are ripe but firm. Pitting and chopping them into consistent 1/2-inch pieces helps them distribute evenly and cook uniformly within the Moist Apricot Yogurt Cake. If they are very juicy, you can lightly dust them with a tablespoon of flour before folding them into the batter; this prevents them from sinking to the bottom.
- Test for Doneness Accurately: Every oven is different, so rely on the skewer test. Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, your Moist Apricot Yogurt Cake is ready. If it comes out with wet batter, continue baking for a few more minutes and test again.
- Cool Completely: Resist the urge to slice into your Moist Apricot Yogurt Cake while it’s still warm. Allowing it to cool completely on a wire rack lets the cake structure set properly and ensures a beautiful, clean slice. This also allows the moisture to redistribute, enhancing the cake’s texture and flavour.
- Pan Preparation Matters: Generously greasing and flouring your pan (or using parchment paper) is vital. This step prevents sticking and ensures your beautiful Moist Apricot Yogurt Cake releases easily from the pan, looking perfect.
Achieving the perfect Moist Apricot Yogurt Cake is simpler than you think when you keep a few expert tips in mind. For more classic baking inspiration, check out our French Strawberry Cake.
Storage & Reheating Tips
Keeping your Moist Apricot Yogurt Cake fresh and delicious is simple with these storage and reheating guidelines. You’ll want to savor every last slice of this wonderful apricot cake.
- At Room Temperature: If you plan to enjoy your Moist Apricot Yogurt Cake within 1-2 days, store it in an airtight container at room temperature. Place it on your kitchen counter, away from direct sunlight or heat. The natural moisture from the yogurt helps it stay fresh and soft for longer than many other cakes.
- Refrigeration: For longer storage, or if your kitchen is particularly warm, refrigerate the Moist Apricot Yogurt Cake in an airtight container for up to 5 days. Chilling helps preserve the fruit and maintains the cake’s freshness. Before serving, allow slices to come to room temperature for the best flavour and texture.
- Freezing: This Moist Apricot Yogurt Cake freezes beautifully! Wrap individual slices or the entire cooled cake tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. Thaw frozen cake overnight in the refrigerator, then bring to room temperature before serving. Freezing is an excellent way to enjoy this delicious apricot cake later.
- Reheating (Optional): While this Moist Apricot Yogurt Cake is delightful at room temperature, you can gently warm a slice if you prefer. Place a slice in the microwave for 10-15 seconds, or wrap it in foil and warm in a preheated oven at 300°F (150°C) for about 5-10 minutes. This can enhance the fragrance of the apricots and make it feel freshly baked.
What to Serve With This Recipe
This delightful Moist Apricot Yogurt Cake is wonderfully versatile, making it suitable for various occasions and accompaniments. Its balanced sweetness and tender crumb mean it pairs beautifully with both simple additions and more elaborate toppings.
- A Simple Dusting: Sometimes, less is more. A light dusting of powdered sugar over the top of your Moist Apricot Yogurt Cake enhances its visual appeal and adds a touch of extra sweetness without overwhelming the natural flavours.
- Coffee or Tea: For a perfect morning or afternoon treat, serve a slice of this Moist Apricot Yogurt Cake alongside your favourite hot beverage. A robust cup of coffee or a fragrant herbal tea wonderfully complements the cake’s fruity notes. It’s an ideal pairing for a relaxing moment.
- Fresh Fruit: Enhance the apricot flavour by serving slices with a side of extra fresh apricots, or other seasonal berries like raspberries or blueberries. The added freshness elevates the entire dessert.
- Creamy Companions:
- Whipped Cream: A dollop of lightly sweetened homemade whipped cream adds a luxurious, airy texture that contrasts beautifully with the dense, moist apricot yogurt cake.
- Vanilla Ice Cream: For a more indulgent dessert, a scoop of good quality vanilla bean ice cream melting slightly over a gently warmed slice of Moist Apricot Yogurt Cake is pure bliss.
- Creme Fraiche or Sour Cream: For those who appreciate a tangy counterpoint, a spoonful of crème fraîche or even a light sour cream provides a sophisticated balance to the cake’s sweetness.
- Fruit Compote or Coulis: A homemade apricot compote or a raspberry coulis can add another layer of fruit flavour and a beautiful visual element. The slight tartness of a berry coulis, for instance, perfectly cuts through the richness of the Moist Apricot Yogurt Cake.
- Honey Drizzle: A light drizzle of local honey just before serving can add a lovely floral note and a touch of extra sweetness, complementing the natural apricot flavours in this Moist Apricot Yogurt Cake.
This delightful Moist Apricot Yogurt Cake is wonderfully versatile, making it suitable for various occasions and accompaniments. To explore another fun baked treat, don’t miss our Pineapple Upside-Down Sugar Cookies.
FAQs
What kind of yogurt works best for Moist Apricot Yogurt Cake?
Plain whole milk yogurt is absolutely the best choice for this Moist Apricot Yogurt Cake. Its full fat content contributes significantly to the cake’s incredible moistness and rich texture. The tang of the whole milk yogurt also perfectly balances the sweetness of the apricots. While you can use low-fat or Greek yogurt, whole milk yogurt delivers superior flavour and ensures the ultimate moist apricot yogurt cake experience.
Can I use dried apricots instead of fresh?
Yes, you certainly can use dried apricots for your Moist Apricot Yogurt Cake if fresh ones are not available. However, you’ll need to rehydrate them first to prevent them from becoming too chewy in the cake. Soak about 3/4 cup of dried apricots in warm water or fruit juice for about 20-30 minutes until plump. Drain them well, pat them dry, and then chop them before adding them to the batter for your delicious Moist Apricot Yogurt Cake.
How do I know when my Moist Apricot Yogurt Cake is done?
The best way to tell if your Moist Apricot Yogurt Cake is done is to insert a wooden skewer or toothpick into the very center of the cake. If it comes out clean, with no wet batter attached, your apricot cake is ready. If you see wet batter, continue baking for a few more minutes and test again. The cake should also be golden brown on top and feel firm to the touch.
Can I make this Moist Apricot Yogurt Cake ahead of time?
Absolutely! This Moist Apricot Yogurt Cake is an excellent make-ahead dessert. You can bake it up to 2-3 days in advance and store it in an airtight container at room temperature.
Its flavour often deepens slightly overnight, making it even more delicious. If you need to store it longer, it also freezes beautifully, as detailed in our storage tips.
What makes this Moist Apricot Yogurt Cake so moist?
The secret to the exceptional moistness of this Moist Apricot Yogurt Cake lies primarily in the plain whole milk yogurt. Yogurt adds not only liquid but also fat and a slight acidity. The acidity reacts with the baking soda, creating a tender crumb, while the fat from the yogurt keeps the cake incredibly soft and succulent. This combination ensures every slice of your apricot cake is wonderfully moist and tender.
The Moist Apricot Yogurt Cake is a delightful dessert that harmonizes the sweetness of apricots with the tanginess of yogurt, making it a moist and flavorful treat. This cake can be enjoyed on various occasions and is a perfect representation of balancing simplicity and taste, often celebrated in various culinary traditions such as cake making.
Nutrition Information (per serving)
(Please note: These are estimated values and can vary based on exact ingredient brands and portion sizes.)
| Nutrient | Amount (Estimated) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 60mg |
| Sodium | 200mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Total Sugars | 28g |
| Protein | 5g |
Moist Apricot Yogurt Cake
- Total Time: 1 hr 15 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Moist Apricot Yogurt Cake is a delightful and easy-to-make dessert that captures the essence of summer with its sweet and tangy flavors. Made with fresh apricots and yogurt, it serves as a perfect treat for any occasion.
Ingredients
2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Granulated Sugar
1/2 cup Unsalted Butter, softened
2 large Eggs, at room temperature
1 teaspoon Vanilla Extract
1 cup Plain Whole Milk Yogurt, at room temperature
1 pound Fresh Apricots, pitted and chopped into 1/2-inch pieces
2 tablespoons Demerara Sugar (optional, for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×5-inch loaf pa
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the plain yogurt. Mix on low speed until just combined
- Gently fold in the chopped fresh apricots using a spatula
- Pour the batter into your prepared cake pan and sprinkle the top with demerara sugar if desired
- Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted in the center comes out clea
- Once baked, cool in the pan for 10-15 minutes before inverting to a wire rack to cool completely
Notes
Ensure your ingredients are at room temperature for the best results.
Avoid overmixing the batter to maintain moisture and tenderness.
You can substitute fresh apricots with other fruits like peaches or berries.
- Prep Time: 20 mins
- Cook Time: 45-55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg