The Apricot Cake with yogurt is truly delicious, with a moist and soft texture. The dough for this dessert is prepared with Greek yogurt, but alternatively, you can also use regular whole yogurt. The cake will remain equally soft and fragrant; as for the apricots, it is better to use those that are nice and ripe, but at the same time, they should be firm and without bruises. The apricot cake is easy to make, perfect for a healthy breakfast and a tasty snack.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 542.25 (Kcal)
- Carbohydrates 75.42 (g) of which sugars 39.99 (g)
- Proteins 11.77 (g)
- Fat 23.83 (g) of which saturated 14.47 (g)of which unsaturated 8.75 (g)
- Fibers 7.62 (g)
- Sodium 111.15 (mg)
Indicative values for a portion of 60 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
Apricot Cake Ingredients
- 18 oz Apricots
- 1 cup Greek yogurt
- 3/4 cup Sugar
- 3/4 cup Butter (room temperature)
- 3 Eggs (medium)
- 1 tsp Vanilla extract
- 1 packet Baking powder
- 1 pinch Salt
- 2 1/2 cups Flour
- to taste Powdered sugar with vanilla
Tools
- Mold 8.5/9.5 inch springform non-stick
- Wooden Spoon
- Hand Whisk
- Stand Mixer with whisk
Wash the apricots, remove the pit, and cut them in half. Set aside 5/6 of them for decoration, and cut the rest into cubes or slices.
Start preparing the batter:
Pour the eggs and sugar into the stand mixer with the whisk, beat them until they become fluffy. Add the soft butter and vanilla extract, continue to beat the mixture.
Now add the yogurt, which should be well incorporated into the batter until you have a nice creamy mixture. Once ready, turn off the stand mixer and add the sifted flour in small doses, the sifted baking powder, and the pinch of salt. Mix with a hand whisk, being careful not to deflate the batter.
Finally, add the diced apricots to the batter and mix well. Transfer the mixture into a greased and floured pan of about 8.5/9.5 inches. Level the mixture and decorate the surface with the remaining apricots cut in half.
Make sure to place them cut side down, bake at 350°F in the preheated oven for about 60 minutes. If the cake tends to darken too much, after 35 minutes, cover the surface with a sheet of aluminum foil and continue baking.
Remember that baking time is indicative, always adjust with your oven, once baked, let it cool before serving the apricot and yogurt cake dust the surface with plenty of vanilla powdered sugar and enjoy!
Learn more
Apricots are a wonderful seasonal fruit, appreciated since ancient times. They have low calories and lots of properties. A sunny color that cheers up, a delicate scent that immediately makes your mouth water. Discover much more about this fruit
Notes
Store the apricot and yogurt cake covered at room temperature for a maximum of two days.
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