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