Apricot Cake
Treat yourself to the delightful flavors of this homemade Apricot Cake, a perfect blend of moist texture and subtly sweet, tangy notes from real dried apricots. This easy-to-follow recipe combines simple pantry staples like all-purpose flour, unsalted butter, and eggs with the creamy richness of yogurt and milk for a tender crumb that melts in your mouth. Soaked apricot pieces infuse every bite with bursts of fruity sweetness, while the touch of vanilla adds warmth and depth. Ready in just over an hour, this crowd-pleasing cake is perfect for tea time, casual gatherings, or as a lightly sweet dessert. For an extra flourish, sprinkle with powdered sugar before serving. This apricot cake recipe is a must-try for anyone looking for a fruit-forward treat.
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Recipe Information
Ingredients
- 200 grams dried apricots
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 150 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
- 120 grams plain yogurt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
Chop the dried apricots into small pieces. In a small bowl, cover them with boiling water, and let soak for about 10 minutes to soften. Drain thoroughly before use.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, add the flour mixture in three batches, alternating with the milk and yogurt, beginning and ending with the flour mixture. Mix until just combined.
Fold the drained apricots into the batter gently with a spatula until evenly distributed.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, serve the cake as is, or dust with powdered sugar for a decorative touch.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 485.8 g | 177% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 251.0 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 623 mg | 48% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3118 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
