There’s something truly magical about combining creamy yogurt with the natural sweetness of apricots. Yogurt and apricot cake is not only simple to prepare but also wonderfully versatile—perfect for a cozy afternoon tea, a family dessert, or even as a light breakfast treat. This cake balances a velvety, tangy yogurt base with the bright, sun-kissed flavors of apricots, creating a dessert that is both refreshing and indulgent.
Unlike traditional rich cakes, this one feels lighter thanks to the yogurt, making it an excellent choice for those who prefer desserts that aren’t overly heavy or sugary. And when apricots are in season, their juiciness elevates the cake into something truly special. However, canned or jarred apricots work just as well, meaning you can enjoy this treat all year round.
Ingredients You’ll Need
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1 ½ cups plain yogurt (Greek yogurt works beautifully)
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3 large eggs
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1 cup sugar (can be adjusted depending on preference)
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½ cup vegetable oil (or melted butter for richer flavor)
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1 tsp vanilla extract
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2 cups all-purpose flour
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2 tsp baking powder
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A pinch of salt
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10–12 apricot halves (fresh, canned, or preserved)
Step-by-Step Preparation
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