Description
This apricot yogurt cake is tender, moist, and subtly tangy from the yogurt, with a beautifully caramelized crust and fresh apricots baked right on top. It’s a perfect summer dessert or a cozy tea-time treat.
Ingredients
Units
Scale
For the Cake:
- 1 cup plain Greek yogurt
- 3/4 cup granulated sugar
- 1/2 cup neutral oil (like canola or sunflower)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
Topping:
- 4 ripe apricots, sliced
- 2 tbsp brown sugar
- Butter or oil for greasing pan
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together yogurt, granulated sugar, oil, eggs, vanilla extract, and lemon zest until smooth.
- Combine Dry Ingredients: In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet until just combined—do not overmix.
- Pour Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Add Apricots: Arrange apricot slices in a circular pattern over the batter.
- Add Topping: Sprinkle the top with brown sugar for a caramelized finish.
- Bake: Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg