Apricot Yogurt Cake
A tender, moist yogurt cake infused with sweet-tart apricots and topped with a glossy apricot glaze and toasted almonds. Chunks of dried apricots are folded into the batter, adding bursts of concentrated fruit flavor, while creamy yogurt keeps the crumb soft and delicate. A finishing layer of apricot preserves creates a beautiful sheen and enhances the cake’s fruity character. Natural sliced almonds add a light crunch and subtle nuttiness, making this cake perfect for brunch, afternoon tea, or a simple yet elegant dessert.
Ingredients:
- 1 ½ cup All-Purpose Flour
- ½ cup Sugar
- 1 tsp Vanilla Extract
- 3 Eggs
- ½ cup Plain Greek Yogurt
- 1/3 cup Avocado Oil
- 2 tsp. Baking Powder
- 1 Pinch of Salt
- Approx. 8 Dried Apricot Halves; cut into small cubes
- 3–4 tbsp. Apricot Preserves
- Approx. 1 tbsp. Natural Sliced Almonds
Instructions:
- Preheat oven to 350°F. Line an 8×8 or 9×9 pan with parchment paper.
- In a medium bowl, whisk eggs, sugar, and vanilla until light and creamy.
- Add in yogurt and oil, mix until smooth.
- In a small separate bowl, mix flour, baking powder, and salt, and then fold into the batter.
- Fold in some of the diced apricots to the batter.
- Pour batter into the pan and smooth out.
- Transfer the apricot jam into a piping bag, pipe thin lines over the batter, then use a skewer to gently swirl it for a soft marble effect.
- Evenly distribute the rest of the apricot cubes on top.
- Sprinkle with chopped almonds.
- Bake for 30 minutes until golden.
- Let cool and lightly dust with powdered sugar.
- Enjoy!
