Apricot Cake Recipe – Soft, Moist Yogurt Cake

If you’re looking for a soft, moist summer cake that comes together in one bowl, this Apricot Cake is exactly what you need. Made with natural yogurt, fresh apricots, and a hint of vanilla, it’s the kind of simple, homey dessert that disappears fast at the table.

Why You’ll Love This Recipe

• One-bowl batter — no mixer required, just a whisk and a spoon.
• Naturally moist — the yogurt keeps the crumb soft for days.
• Seasonal and flexible — fresh apricots shine here, and you can mix in plums, peaches, or other stone fruit you have on hand.
• Simple pantry ingredients — butter, eggs, sugar, flour, and baking powder are all you need beyond the fruit.
• Beautiful presentation — the fruit sinks slightly into the batter as it bakes, creating a rustic, bakery-style top once dusted with powdered sugar.

Tools

• 26 cm springform or round cake pan
• Parchment paper
• Large mixing bowl
• Whisk or hand mixer
• Rubber spatula
• Toothpick or skewer (for testing doneness)
• Fine sieve (for dusting powdered sugar)

Ingredients & Prep

For the batter:

• 170 g soft butter, at room temperature
• 3 eggs, at room temperature
• 150 g powdered sugar
• 170 g natural yogurt, at room temperature
• 280 g all-purpose flour
• 10 g baking powder
• 10 g vanilla sugar (or 1 tsp vanilla extract)

For the fruit and topping:

• 750 g apricots, halved and pitted (a handful of black plums can be added for extra flavor and color)
• 2–3 tablespoons powdered sugar, for dusting before baking

Prep tips:

• Take the butter, eggs, and yogurt out of the fridge ahead of time — room-temperature ingredients blend more smoothly and give the cake a lighter texture.
• Wash and dry the apricots well, then halve and pit them. If they’re on the larger side, cut them into quarters so they distribute evenly through the batter.
• Line your 26 cm pan with oiled parchment paper so the cake releases cleanly.

How to Make Apricot Cake

• Make the batter. In a large bowl, mix the soft butter, eggs, vanilla sugar, and powdered sugar until well combined. Add the yogurt, then fold in the flour and baking powder until you have a smooth, soft batter.
• Add the fruit. Gently fold the apricots (and plums, if using) into the batter until evenly distributed.

• Fill the pan. Line your 26 cm cake pan with oiled parchment paper and pour in the batter, smoothing the top with a spatula.
• Top with sugar. Sprinkle 2–3 tablespoons of powdered sugar evenly over the surface.

• Bake. Bake in a preheated oven at 180°C (fan) for about 40 minutes.
• Check for doneness. Insert a toothpick into the center. If it comes out with wet batter, lower the oven to 150°C and continue baking until a toothpick inserted in the center comes out clean, checking every 10 minutes.
• Cool and serve. Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Storage

• Room temperature: Store covered at room temperature for up to 2 days.
• Refrigerator: Keep in an airtight container in the fridge for up to 4–5 days; the yogurt keeps it moist even when chilled.
• Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Similar Recipes

• Mosaic Cake 🍫 (No-Bake Biscuit Cake)
• The Ultimate Moist Chocolate Cake with Warm Chocolate Sauce
• Easy Banana Chocolate Cake (No Oven Needed)

Frequently Asked Questions

Can I use other fruit instead of apricots? Yes. Plums, peaches, or nectarines all work well and can be combined with the apricots, just as in this recipe.

Why did my cake sink in the middle? This usually happens if the cake is underbaked or the oven door is opened too early. Since fresh fruit adds moisture, it’s normal for this cake to need extra time — that’s why the recipe suggests lowering the temperature to 150°C if the center isn’t fully set at 40 minutes.

Can I make this cake ahead of time? Absolutely. The texture actually improves after a day, as the yogurt keeps it moist and the flavors settle.

Do I need to peel the apricots? No, apricot skin is thin and soft once baked, so there’s no need to peel them.

Can I reduce the sugar? Yes, you can reduce the powdered sugar in the batter slightly without affecting the structure, though the topping helps balance the tartness of the fruit.

Recipe