Introduction
Yogurt and Apricot Cake is a delightful moist cake that blends the creamy tang of yogurt with the sweet‑tart juiciness of apricots. It makes an excellent choice for dessert, afternoon tea, brunch, or a special occasion treat. The yogurt keeps the crumb soft and tender, while the apricots add bursts of fruit flavour and texture. In this article, I will guide you through selecting ingredients, step‑by‑step method, tips for perfect results, variations (including for dietary preferences), nutritional information, troubleshooting, presentation ideas, and FAQ so you can master this cake in your kitchen.
Ingredients you will need
Cake Base Ingredients:
• plain/ natural yogurt (full fat or reduced fat, depending on how rich you want the cake)
• eggs (large)
• sugar (caster sugar, granulated sugar; you can use alternatives)
• flour (plain/all‑purpose, or self‑raising / you can adapt)
• baking powder (if using plain flour)
• a little oil or melted butter for moisture
• vanilla extract (or other flavouring like almond or lemon)
Apricot Components:
• fresh apricots (ripe but firm), or canned/apricot halves, or dried apricots (soaked) depending on what you have available
• if using dried apricots: chop and soak to soften
• optional apricot jam or preserves to intensify flavour or glaze
Optional Enhancers:
• nuts (almonds, flaked/sliced, or ground almonds)
• shredded coconut
• citrus zest (lemon or orange) to brighten flavour
• spices (cinnamon, cardamom) if desired
• glaze or syrup (honey, orange‑honey syrup, or simple sugar glaze)
Equipment & Tools
• mixing bowls (large, medium)
• electric mixer or hand whisk
• spatula for folding
• sieve for flour and sugar if needed
• cake tin / springform pan / loaf pan depending on shape
• baking paper or nonstick grease + flour for pan
• cooling rack
• knife for slicing apricots, zest grater, measuring cups & spoons
Step‑by‑Step Method
Below is a detailed recipe that serves about 8‑10 people (depending on slice size).
Ingredients (for one cake):
‑ 2 cups plain natural yogurt (about 450g)
‑ 3 large eggs, room temperature
‑ 1 cup (200‑220g) sugar (you can reduce by 20‑30g if you prefer less sweet)
‑ 1/2 cup (120ml) mild oil (vegetable, canola) or melted butter (cooled)
‑ 2 tsp vanilla extract
‑ 2 1/2 cups (about 320g) all‑purpose flour
‑ 2 tsp baking powder
‑ pinch of salt
‑ 4‑5 fresh apricots, pitted and sliced (or about 1 can apricot halves drained and sliced)
‑ optional: 1/2 cup chopped dried apricots (soaked in warm water then drained)
‑ optional: handful of flaked almonds or shredded coconut for topping
Procedure:
- Preheat the oven to 175‑180°C (about 350°F) and grease a 9‑inch (23cm) springform pan or similar size cake pan. Line base with baking paper.
- If using dried apricots, soak them 15‑30 minutes in warm water, then drain well, chop. Fresh apricots: wash, pit, slice.
- In a large mixing bowl, whisk together sugar and eggs until pale and a bit fluffy. Add vanilla extract.
- Stir in the yogurt and oil (or melted butter), mixing until smooth.
- In another bowl, sift flour, baking powder, salt. Gradually fold the dry into the wet mixture using spatula, in batches, until just combined. Avoid overmixing so cake stays tender.
- Gently fold in dried apricots (if using).
- Pour about half the batter into the prepared pan. Distribute sliced apricots evenly over the batter. Pour the rest of the batter over, smoothing top. Arrange more fresh apricot slices on top; press slightly so they sink a bit. Sprinkle optional almonds or coconut on top for texture.
- Bake in the preheated oven for about 45‑60 minutes or until the cake is golden on top, sides pull away slightly from pan, and a skewer or toothpick inserted in centre comes out clean or with a few moist crumbs but no wet batter.
- If the top browns too quickly, cover with foil part way through baking.
- Let cake rest in pan for about 10 minutes, then remove from pan and cool completely on a wire rack.
Glaze or Serve:
You may serve plain, dusted with powdered sugar. Or prepare a glaze: mix apricot jam (warmed) with a bit of water or lemon or orange juice, brush over top while warm. You can also serve with extra yogurt or lightly whipped cream.
Variations & Adaptations
Gluten‑free version: Use gluten‑free flour blend instead of wheat flour. Adjust baking powder accordingly.
Lower sugar version: Reduce sugar by 25‑30%, or substitute part sugar with natural sweeteners (honey, maple syrup, agave) or sugar alternatives.
Dairy‑free / vegan version: Use plant‑based yogurt (e.g. almond, soy, coconut), replace eggs with flax eggs or commercial egg replacer. Butter/oil choice accordingly. Texture will vary but still tasty.
Add flavour variations: incorporate citrus zest (lemon or orange), spices like cinnamon or cardamom, or use apricot jam swirl throughout.
Nut variations: Use almond flour or ground almonds for part of flour; top with almonds or walnuts.
Make loaf instead of round cake, or use muffin tins to make small portions.
Nutrition & Health Considerations
Yogurt adds moisture, protein, calcium; using full‑fat yogurt makes cake richer, while low or non‑fat yogurt lowers calories and fat.
Apricots are good source of vitamin A, vitamin C, fibre, antioxidants. Fresh apricots vary with season; dried apricots are more concentrated in sugar but still nutritious.
Fat content depends on whether you use oil or butter, and on the type of yogurt.
Sugar amount can be tuned. If reducing sugar, cake may be less sweet and browner but still delicious.
Portion control helps: slices rather than large pieces.
Estimated Nutrition per Serving (approximate for recipe above, 1 of 10 slices):
‑ Calories: ~280‑350 kcal (depends on ingredients)
‑ Carbohydrates: ~35‑45g (from flour, sugar, fruit)
‑ Protein: ~5‑8g (from yogurt, eggs)
‑ Fat: ~10‑15g (depending on fat source)
‑ Fibre: ~1‑3g (more if using whole grain or lots of fruit)
Troubleshooting / Common Issues
Cake too dry: likely overbaked, or too much flour / too little yogurt or oil. Use accurate measurements; check for doneness a few minutes early.
Cake dense / heavy: overmixing, especially after adding flour; use room temperature ingredients; ensure baking powder is fresh; don’t overload with fruit.
Apricot slices sink: partially fold fruit in, or coat fruit in flour before adding. Arrange top fruit carefully.
Top browns too quickly: cover with foil, lower rack in oven.
Cake raw in centre: oven temperature too low, or cake pan too deep, or you opened oven too early.
Ingredients separation: ensure proper mixing of wet and dry parts; avoid lumps; room temperature eggs help.
Detailed Example Recipe
Yogurt Apricot Cake (serves about 10)
Ingredients:
‑ 450g natural plain yogurt
‑ 3 large eggs
‑ 200g sugar (reduce to 170g for less sweetness)
‑ 120ml mild oil or melted butter
‑ 2 tsp vanilla extract
‑ 320g all‑purpose flour
‑ 2 tsp baking powder
‑ pinch salt
‑ 5 fresh apricots, pitted and sliced OR 1 can apricot halves drained + optional dried apricots chopped
‑ 1/2 cup flaked almonds or shredded coconut (optional topping)
Method: same as above. Bake about 50‑55 minutes in 175‑180°C oven.
Serve with apricot jam glaze: warm 2‑3 tbsp apricot jam, add 1 tsp water or lemon juice, brush top while warm.
Presentation & Serving Suggestions
Serve slices on a dessert plate; garnish with a dollop of yogurt, fresh apricot slices, mint leaf, drizzle of honey or glaze.
Serve with tea or coffee, as part of brunch, with fresh fruit salad.
Chill slightly if you like cake cooled; tastes different warm vs cooled.
Dietary modifications: serve with dairy‑free yogurt or whipped coconut cream.
Storage
Wrap well, store at room temperature for up to 2 days in cool climate; refrigerate in warmer weather. Keeps well in fridge for 4‑5 days; bring to room temperature before serving.
You can freeze slices: wrap tightly, freeze; thaw overnight in refrigerator.
Comparisons with Similar Cakes
The “Apricot yoghurt loaf cake” from Waitrose features similar base of yoghurt, eggs, sugar, oil, vanilla, flour, apricots. The texture is moist and quite dense.
The “Apricot yoghurt cake” from Taste Australia uses apricot halves and yogurt, butter, sugar, almond and coconut toppings.
Chef Reader gives a version which uses natural yogurt, eggs, oil, apricots with decorating with jam or chocolate glaze.
These examples help illustrate variations in ingredients or baking times depending on pan size, fruit type, yogurt type.
Frequently Asked Questions
Can I use canned apricots versus fresh?
Yes. If canned, drain well to avoid excess liquid. Fresh gives more flavour and texture. Dried can work if soaked first.
What kind of yogurt is best?
Natural/plain yogurt—if too thin, Greek yogurt works if thinned or adjust moisture. Full‑fat gives richer result; low‑fat lowers richness but still good.
Can I substitute oil for butter or vice versa?
Yes. Butter gives more flavour; oil tends to make cake lighter and moister. If substituting, melt butter then cool before mixing.
How do I know when the cake is done?
Insert a skewer/toothpick; it should come out clean or with just few moist crumbs. Top should be golden. Also cake should pull away slightly from pan edges.
Can I make it ahead of time?
Yes. Cake often tastes better the next day as flavours settle. Glaze just before serving if used.
Is this cake freezeable?
Yes, slices freeze well. Thaw in fridge.
Conclusion
Yogurt and Apricot Cake is a wonderful dessert that balances moisture, fruit flavour, and tender crumb. With flexible ingredients and many possible variations, you can adapt it to your taste, dietary needs, and what you have on hand. Whether you bake it warm and fragrant or chilled and neat, it’s a cake to please family, guests, or simply to enjoy with a cup of tea. If you’d like, I can send you printable version, or versions for gluten‑free, vegan, or low sugar.