Cake with apricots and jam the dessert that smells like summer. How delicious apricots are, one of my favorite summer sweets. Apricots are rich in vitamins A and C, fiber, and minerals, and they are delicious! So besides eating them abundantly during this period, I also like to use them as an ingredient to prepare many desserts, just like the recipe I want to tell you about today. A very soft and fluffy Soft Cake with Apricots that instantly filled my house with its delicious aroma. I added a jar of yogurt to the batter for extra softness and before baking, many teaspoons of apricot jam for a Cake with Apricots that conquers at the first bite. Let’s rush to the kitchen and prepare a delicious Apricot and Yogurt Cake together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 215.33 (Kcal)
- Carbohydrates 38.71 (g) of which sugars 21.04 (g)
- Proteins 3.93 (g)
- Fat 6.36 (g) of which saturated 1.20 (g)of which unsaturated 4.92 (g)
- Fibers 3.13 (g)
- Sodium 26.00 (mg)
Indicative values for a portion of 100 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 for the Apricot Cake
- 2 eggs
- 1/2 cup sugar
- 3 1/3 tbsp vegetable oil
- 1 container plain yogurt (or apricot-flavored)
- 1 lb apricots
- 1 1/3 cups flour
- 7 oz apricot jam
- 1/2 packet baking powder (8 grams)
- to taste powdered sugar (for decoration)
How to Prepare the Soft Cake with Apricots
Wash the apricots. Clean them and cut 2/3 into small cubes and the others into thin slices.
Beat the 2 whole eggs with the sugar using an electric mixer for 7-8 minutes until you have a light and fluffy mixture. Add the vegetable oil and a container of plain yogurt or apricot-flavored yogurt. Mix.
Add the sifted flour and the baking powder and mix well. Finally, add the chopped apricots and mix with a spatula to incorporate them into the batter.
Pour the batter into a 8-inch springform pan, greased or lined with baking paper. Level the batter. Arrange the apricot slices on the surface, letting them sink slightly into the batter. Now, using 2 teaspoons, place small heaps of apricot jam on the surface.
Bake the Cake with Apricots and Yogurt in the preheated oven at 340°F in static mode for 35-40 minutes. Always perform the “toothpick test” to check the cake’s internal doneness.
Let the cake cool before turning it out onto a serving plate and decorate it as you like with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The Cake with Apricots remains soft and fluffy in a container for 2-3 days
If you prefer, you can replace the vegetable oil with 50 grams (1/4 cup) of melted butter and the yogurt container with 1/2 cup of milk or a plant-based drink like soy or rice milk
Also, don’t miss my Mini Apricot Cakes
