Step-by-Step Preparation
1. Preheat and Prepare
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Preheat your oven to 350°F (175°C).
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Grease a round cake pan and line the bottom with parchment paper for easy removal.
2. Mix the Wet Ingredients
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In a large bowl, whisk together the yogurt, sugar, eggs, oil, and vanilla until smooth and creamy.
3. Combine the Dry Ingredients
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In a separate bowl, sift together the flour, baking powder, and salt.
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Gradually fold the dry mixture into the wet mixture until a smooth batter forms. Avoid overmixing, as this can make the cake dense.
4. Assemble the Cake
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Pour the batter evenly into the prepared cake pan.
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Gently place the apricot halves (cut side down) on top of the batter, pressing them lightly so they nestle in but remain visible.
5. Bake
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Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
6. Serve and Enjoy
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Dust lightly with powdered sugar if desired.
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Slice and serve warm or at room temperature. The cake pairs wonderfully with a dollop of whipped cream, a drizzle of honey, or even an extra spoonful of yogurt on the side.
Tips and Variations
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For extra flavor: Add a teaspoon of lemon zest to the batter—it complements the apricots beautifully.
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Healthier twist: Replace half the flour with almond flour for a nuttier, more wholesome texture.
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Seasonal swap: Try substituting apricots with peaches, plums, or cherries when they’re in season.
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Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Final Thoughts
The yogurt and apricot cake is a delightful fusion of creamy tang and fruity sweetness, making it a timeless recipe that feels both homey and elegant. It’s one of those bakes that looks impressive with minimal effort—golden apricots gleaming against the soft yogurt crumb. Whether enjoyed with a hot cup of tea or as a light dessert after dinner, this cake is sure to win hearts with every bite.
