Simple Yogurt Cake with Apricots

Light and very easy to prepare, this yogurt cake is exceptionally juicy due to the addition of fresh apricots, and it is not overly sweet. It pairs wonderfully with elderflower juice, but you can also enjoy it with a cup of your favorite warm beverage. Instead of apricots, you can use peaches, berries, or cherries, and during the off-season, fruit from compote is also an excellent choice.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 cup Yogurt, plain, from whole milk

  • 2 piece Egg, fresh

  • 0.5 cups Oil, vegetable oil, canola

  • 1 teaspoon Vanilla, extract, natural

  • 1 cup Sugar, white

  • 2 cups Flour, Wheat, bread flour

  • 1 bag Baking powder

  • 0.5 teaspoons Spices, cinnamon, ground

  • 2 cups Apricot, raw

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a rectangular baking pan (size 24 x 36 centimeters) with butter and dust it with flour or line it with baking paper.

  2. In a bowl, add yogurt, eggs, sugar (save 1-2 tablespoons for later), oil, and vanilla extract (vanilla aroma). Mix the ingredients well with a hand whisk to achieve a uniform mixture.

  3. In another bowl, sift the flour and baking powder. Add ground cinnamon and mix the ingredients well.

  4. Pour the mixture of dry ingredients into the bowl with the wet mixture. Mix everything well with a whisk to achieve a smooth batter without lumps.

  5. Pour the batter into the baking pan and spread it evenly over the entire surface, smoothing the top. Arrange the apricot halves in a straight row on top of the batter, with the cut side facing up. Sprinkle the saved sugar over the apricots.

  6. Bake the cake in the preheated oven for about 40 minutes. It is done when it turns golden brown, and a toothpick inserted into the cake comes out clean.

  7. Let the baked cake cool to room temperature before serving. Once cooled, dust it with powdered sugar, cut into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 312.21 kcal
  • Fat: 14.63 g
    • Saturated Fat: 1.68 g
  • Carbohydrates: 37.57 g
    • Sugars: 15.72 g
  • Protein: 5.64 g
  • Fiber: 0.59 g

Advice

The volume of the cup is 250 ml. Instead of regular oil, you can use olive oil or melted coconut fat.