Moist Yogurt Apricot Cake: Easy Recipe for 8 Servings

This moist yogurt apricot cake is soft, fruity, and easy to prepare with simple ingredients.

The yogurt keeps the crumb tender, while the apricots add a bright, juicy flavor.

Ingredients for 8 servings

• 1 plain yogurt, about 125 g
• 3 large eggs
• 180 g granulated sugar
• 100 ml neutral oil
• 220 g all-purpose flour
• 1 packet baking powder, about 11 g
• 1 teaspoon vanilla extract, about 5 ml
• 1 pinch of salt
• 450 g fresh apricots, halved and pitted
• 1 tablespoon powdered sugar for serving, optional

How to make it

Prepare the batter

Preheat the oven to 180°C. Grease and line a 22 cm round cake pan. In a bowl, whisk the yogurt, eggs, sugar, oil, and vanilla until smooth.

Add the dry ingredients

Stir in the flour, baking powder, and salt. Mix just until combined, without overworking the batter.

Add the apricots

Pour half of the batter into the pan. Add half of the apricots, then cover with the remaining batter. Arrange the rest of the apricots on top.

Bake until golden

Bake for 35 to 40 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.

Let the cake cool for 15 minutes before removing it from the pan. Dust with powdered sugar if desired.

Helpful tips

Use ripe but firm apricots so they hold their shape while baking. If the fruit is very juicy, pat it lightly dry before adding it to the batter.

Conclusion

This yogurt apricot cake is moist, simple, and perfect for a family dessert or afternoon snack. It keeps well for 2 days in an airtight container.