If you’re looking for a cake that delivers nostalgic comfort and summery brightness in every bite, the Apricot Yogurt Cake is about to win your heart. This beauty is impossibly moist, thanks to Greek yogurt, while the sweet-tart slices of fresh apricot melt right into the golden crumb. Topped with a whisper of caramelized brown sugar, it’s a rustic showstopper that feels just as at home at a sunny picnic as it does alongside your favorite mug of tea. It’s one of those treats that wows with its simplicity and truly seasonal flavor—get ready to fall in love with your new go-to cake recipe!

Apricot Yogurt Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe celebrates simple pantry staples and peak-season apricots to create something magical. Every ingredient has a role—incredible moisture, rich flavor, tender crumb, and that iconic golden color all come together in this easy batter.

Greek Yogurt: The secret to a tender, rich cake—it adds moisture and a subtle tang that balances every sweet note.
Granulated Sugar: Sweetens the cake and helps the crumb develop just the right texture without overpowering the fruit.
Neutral Oil (like canola or sunflower): Leaves the crumb super moist but lets the fruit and yogurt flavors shine through.
Large Eggs: Essential for binding the batter and giving the cake its delicate structure.
Vanilla Extract: Adds warmth and complexity to every bite—pure vanilla pairs beautifully with apricot.
All-Purpose Flour: Gives the cake its classic, tender base while allowing the yogurt to keep everything springy.
Baking Powder & Baking Soda: The dynamic duo that gives the cake a gentle, fluffy lift.
Salt: Don’t skip it! Just a pinch heightens all the flavors, making the sweet and tangy pop even more.
Lemon Zest: Brightens up the batter and introduces a touch of citrus that sings alongside the apricot.
Ripe Apricots: Sliced fresh and arranged on top, they soften into a luscious, juicy layer as the cake bakes.
Brown Sugar (for topping): This sprinkles on top for a deliciously caramelized, golden crown.
Butter or Oil (for greasing pan): Helps your cake release effortlessly—always worth the quick swipe.

How to Make Apricot Yogurt Cake

Step 1: Prep Your Pan and Preheat the Oven

Start by setting your oven to 350°F (175°C) so it’s at the perfect temperature as soon as your batter is mixed. Grease an 8-inch round cake pan with a little butter or oil, then line it with parchment paper for easy release—no cake left behind! This small step prevents sticking and gives you that picture-perfect slice every time.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, neutral oil, eggs, vanilla extract, and the vibrant zest of one lemon. Aim for a smooth, creamy mixture—this will be the flavor foundation for your Apricot Yogurt Cake. The lemon zest and yogurt in particular will make everything taste fresh and light.

Step 3: Combine Your Dry Ingredients

Grab a separate bowl and stir together your all-purpose flour, baking powder, baking soda, and salt. This step ensures that the leaveners are evenly distributed throughout the flour, so your cake rises perfectly and bakes up oh-so-tender. No accidental salty or powdery spots!

Step 4: Blend Wet and Dry—Gently!

Gradually fold the dry ingredients into your bowl of wet ones. Mix gently, using a spatula or wooden spoon, until just combined. Don’t overmix here! A light hand keeps your Apricot Yogurt Cake delicate and airy, with a velvety crumb that’s never tough.

Step 5: Assemble and Add Apricots

Pour the silky batter into your prepared pan, using a spatula to smooth out the top. Now, take your sliced apricots and arrange them in a pretty circular pattern over the batter. Don’t worry about perfection—rustic is part of the charm here! Finish with a generous sprinkle of brown sugar. This little touch is what creates that gorgeous caramelized crust as the cake bakes.

Step 6: Bake and Cool

Slide the cake pan onto the center rack and bake for 40–45 minutes, or until a toothpick poked in the middle comes out clean (a tiny crumb or two is just right). Let the cake cool in its pan for 10 minutes, then carefully lift it out and let it cool completely on a wire rack. This patience will reward you with tender slices and a perfect crumb.

How to Serve Apricot Yogurt Cake

Garnishes

A generous dusting of powdered sugar gives the cake a dreamy, cafe-style finish. For extra flair, try a few fresh mint leaves or a dollop of whipped cream—each brings a little pop of color and makes every slice feel truly special.

Side Dishes

Apricot Yogurt Cake is wonderful when paired with a side of vanilla ice cream or tangy crème fraîche. A handful of fresh berries makes it an even brighter showstopper at brunch, while a scoop of stone fruit compote creates a lovely summer dessert finale.

Creative Ways to Present

Serve thick slices warm with a drizzle of honey, or try stacking mini squares for a playful dessert platter at gatherings. This cake also makes a beautiful centerpiece topped with edible flowers or extra apricot slices if you’re celebrating something special.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep your Apricot Yogurt Cake moist by wrapping slices tightly in plastic wrap or storing them in an airtight container. It will stay delicious at room temperature for two days, or up to four days in the fridge.

Freezing

To freeze, wrap individual slices or the whole cake well in both plastic wrap and aluminum foil. For the freshest flavor, enjoy within two months. Allow the cake to thaw in the fridge overnight before serving, and it’ll taste nearly as dreamy as day one.

Reheating

Bake or microwave slices gently just until warm—about 10 seconds in the microwave or 5-10 minutes in a low (300°F/150°C) oven. This refreshes the texture and brings out the cozy, just-baked aroma all over again.

FAQs

Can I substitute the apricots with another fruit?

Absolutely! Peaches, nectarines, or even plums work beautifully in place of the apricots. Just make sure the fruit is ripe and slice it thinly for the prettiest top and best flavor infusion into the cake.

Why use Greek yogurt instead of regular yogurt?

Greek yogurt is thicker and creamier, which results in a richer, more tender crumb for your Apricot Yogurt Cake. If you only have regular yogurt on hand, try draining it slightly to achieve a similar consistency.

Is it possible to make this cake gluten-free?

Yes! Simply replace the all-purpose flour with a good-quality 1:1 gluten-free baking blend. As always, double-check your other ingredients to be sure they’re certified gluten-free if you’re baking for someone with allergies.

What’s the best way to keep the apricots from sinking?

Slicing the apricots thin and arranging them gently on top of the poured batter helps them stay afloat and look beautiful. You can also dust the apricot slices lightly with flour before arranging for extra insurance.

Can I make Apricot Yogurt Cake ahead for a party?

Certainly! Bake the cake a day ahead, let it cool completely, and store it (covered) at room temperature or in the fridge. Just before serving, add your garnishes for the freshest look and taste.

Final Thoughts

I can’t wait for you to discover just how much sunshine and comfort a single bite of Apricot Yogurt Cake can bring. Whether you bake it to share, celebrate, or simply treat yourself, this effortless recipe is proof that the best cakes are sometimes the simplest. Let yourself enjoy every crumb—you deserve it!

Apricot Yogurt Cake Recipe