Name: Apricot Yogurt Cake
Cook time: 35 min
Total time: 35 min
Ingredients: 200 g all-purpose flour (1½ cups); 120 g sugar (½ cup); 1 tsp vanilla extract; 3 eggs; 120 g Greek yogurt or Skyr (½ cup); 100 ml sunflower oil (⅓ ½ cup); 2 tsp baking powder; 1 pinch of salt; approx. 7 apricot halves (canned, well drained, cut into small cubes); 3-4 tbsp apricot jam; approx. 2 tbsp chopped almonds

Food with Style Baking Club

Bake it step by step on video

Matching course module: Butter Cake Batter

Baking course with 9 modules and 34 video lessons
1:1 chat with the Food with Style Baking Chef
Community chat and E-Book with 100 recipes

Discover the Baking Club

From 14,90 € a month, cancel any month

7 days free with the Starter Baking Set

FAQ

Apricot Yogurt Cake Questions

Can you use fresh apricots instead of canned ones?

Yes, you can. Fresh apricots hold more moisture and are often a bit tarter, so pat the cubes dry with a paper towel and cut them small, just like the canned ones. If your apricots are very sour, a little extra jam on top balances it nicely.

Why do the apricot cubes sink to the bottom of the cake?

Usually the fruit is too wet or the batter is too thin to hold it. That's why the canned apricots need to be really well drained and dabbed dry. Scatter them gently over the smoothed batter and don't press them in, so they stay nicely on top.

Can you swap the Greek yogurt or the sunflower oil?

Greek yogurt and Skyr both work because they are thick and keep the crumb soft. Regular yogurt is runnier, so choose a very thick one if you go that route. For the oil, any neutral-tasting oil does the job, so the apricot and vanilla flavors stay in the spotlight.

How do you store the cake and how long does it stay fresh?

Keep it covered at room temperature, ideally in a cake box or under a cake dome. Because of the yogurt and the juicy apricot topping, the fridge is the safer choice if your kitchen is warm. Dust with powdered sugar just before serving so it stays pretty.

Can you bake the cake a day ahead?

Absolutely, it's a great make-ahead cake. Let it cool completely, cover it, and skip the powdered sugar until serving time, since it can melt into the surface overnight. The oil in the batter keeps the crumb tender, so it tastes lovely the next day too.