The apricot and yogurt cake is a very soft and quick dessert to prepare, ideal for everyday breakfast and snacks. A variation of the ricotta and strawberry cake, without butter and with yogurt replacing ricotta, making it really soft and fragrant. I added apricots in the batter and on the surface, but you can also replace them with any other fruit you like.
The apricot and yogurt cake is very simple to make and perfect as a dessert for a family dinner or with friends. If you’re curious to find out how to prepare it, then follow me in the kitchen, because the apricot and yogurt cake will be ready in a click!
If you are interested in other soft and butter-free cake recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6 PEOPLE
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 255.21 (Kcal)
- Carbohydrates 51.44 (g) of which sugars 23.76 (g)
- Proteins 8.96 (g)
- Fat 3.04 (g) of which saturated 1.32 (g)of which unsaturated 1.37 (g)
- Fibers 2.31 (g)
- Sodium 41.24 (mg)
Indicative values for a portion of 157 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 2/3 cup sugar
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- vanilla (to taste)
- 1 lb apricots
Tools
- Hand whisk
- Cake pan 8 inches
- Bowl
- Spatula
- Cutting board
- Knife
Steps
First, put the eggs, sugar, yogurt, and milk in a bowl and start mixing with a hand whisk until all the ingredients are well combined. Make an incision in the vanilla bean and scrape out the seeds with the tip of a knife or spoon. Add them to the batter along with the flour and baking powder. Mix again with the whisk until you get a smooth, lump-free batter.
Separately, clean the apricots, wash and dry them with paper towels. Then cut them in half, remove the pit, and chop 7 oz into pieces, while slicing the remaining half.
Take back the batter, pour in the apricot pieces, and mix with a spoon or spatula until well combined. Line a springform pan with parchment paper and pour in the batter, smoothing the surface.
Arrange the apricot slices in a circle and bake in a static oven at 350°F (180°C) on the middle shelf for 45 minutes. Of course, baking times are indicative as they depend on your type of oven.
To check the cake’s doneness, use the toothpick test after the indicated baking time. If it comes out wet, continue baking for the necessary time. Otherwise, let the apricot and yogurt cake cool for 10 minutes in the oven with the door slightly open. Then remove and let it cool completely before removing from the pan.
The apricot and yogurt cake is ready! Dust with plenty of powdered sugar and serve.
Variations and Tips for the Apricot and Yogurt Cake
The apricot and yogurt cake can be stored in a cool, dry place for a couple of days covered with a glass cloche or aluminum foil. Freezing is not recommended
FAQ Questions and Answers for the Apricot and Yogurt Cake
Can I substitute plain yogurt?
Yes, you can replace plain yogurt with fruit-flavored yogurt, ideally apricot flavored.
Can I add oil or butter to the batter?
No, this cake is made with yogurt which makes the batter creamy, giving the cake a delicious aroma and a lot of softness. Therefore, there’s no need to add oil or butter to the batter.
Can I replace apricots with other fruit?
Yes, you can use any fruit you prefer: peaches, plums, berries, or strawberries. If you want a version with apples, you can try this apple yogurt plumcake.
