Apricot Cake with Yogurt
A soft, moist yogurt cake loaded with fresh apricots, perfect for summer baking.
Ingredients
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
Fruit & Topping
- 750 g apricots halved and pitted (a handful of black plums optional)
- 2 –3 tablespoons powdered sugar for dusting
Instructions
- 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 smooth.
- Gently fold the apricots (and plums, if using) into the batter.
- Line a 26 cm cake pan with oiled parchment paper and pour in the batter, smoothing the top.
- Sprinkle 2–3 tablespoons of powdered sugar evenly over the surface.
- Bake at 180°C (fan) for about 40 minutes.
- Insert a toothpick into the center. If it comes out with wet batter, lower the oven to 150°C and continue baking, checking every 10 minutes, until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.