Yogurt and Apricot Cake Recipe

 

Introduction

The Yogurt and Apricot Cake is a classic homemade dessert that is easy to make and perfect for any occasion. This moist and fluffy cake combines the creaminess of yogurt with the slightly tangy flavor of apricots, creating a delightful balance of flavors.

 

Whether served as a dessert, snack, or indulgent breakfast, this cake is sure to please everyone in the family!


Ingredients:

2 cups plain yogurt (125g each)

3 large eggs

2 cups granulated sugar

6 to 8 fresh apricots

1 teaspoon vanilla extract

3 cups all-purpose flour

1 packet baking powder (about 1 tablespoon)

1/2 cup vegetable oil

A pinch of salt


Instructions:

1. Preheat your oven to 180°C (350°F). Grease and flour a loaf pan.

2. In a large mixing bowl, pour the yogurt. Use an empty yogurt cup as a measurement guide for the other ingredients.

3. Add the eggs, sugar, and vanilla extract to the yogurt. Whisk until the mixture is smooth and well combined.

4. Gradually incorporate the flour, baking powder, and salt. Stir gently to avoid lumps.

5. Add the vegetable oil and mix until the batter is smooth and glossy.

6. Wash and slice the apricots into quarters. Gently fold most of the apricot pieces into the batter, saving a few for decoration.

7. Pour the batter into the prepared loaf pan. Arrange the remaining apricot slices on top of the batter for a decorative finish.

8. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.

 

9. Let the cake cool before removing it from the pan. Serve at room temperature and enjoy!


Tips for a Perfect Yogurt and Apricot Cake

1. Prepare the Apricots:

If your apricots are firm, sauté them briefly with a small amount of butter and sugar to soften and caramelize them before adding them to the batter.

Dust the apricot pieces with a little flour before mixing them into the batter to prevent them from sinking to the bottom of the pan.

2. Enhance the Flavor:

Use vanilla or apricot-flavored yogurt for a richer taste.

Adjust the sugar depending on the sweetness of your apricots. Add a pinch of brown sugar if your fruit is tangy.

3. Achieve the Perfect Texture:

Stir the batter gently when combining wet and dry ingredients to maintain the cake’s soft and fluffy texture.

Check for doneness by inserting a toothpick or knife into the center of the cake. Cover the top with aluminum foil if it browns too quickly.

4. Optional Additions:

Sprinkle the top of the cake with slivered almonds or crushed pistachios for a crunchy finish.

Add white or dark chocolate chips for an extra indulgence.

 

 

Storage Suggestions

1. At Room Temperature:

Wrap the cake in plastic wrap or store it in an airtight container. It will stay fresh for 2 to 3 days in a cool, dry place.

 

 

2. In the Refrigerator:

Store the cake in an airtight container for up to 5 days. Allow it to come to room temperature or warm it slightly before serving.

3. In the Freezer:

Slice the cake and wrap individual slices in plastic wrap. Place them in a freezer-safe bag or container. The cake will keep well for up to 3 months. Thaw at room temperature or reheat slightly before serving.

 

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time:

50 minutes

Calories: 280 kcal per serving

Servings: 8

 

Enjoy this delicious yogurt and apricot cake with family and friends!

 

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