Apricot Yogurt Cake, Ultra Soft
Introduction
This Apricot Yogurt Cake is a simple yet delightful French-inspired treat that’s both soft and moist, perfect for breakfast, tea time, or a light dessert. Using yogurt as a measuring tool makes this cake easy to prepare, even without a scale, and the natural sweetness of ripe apricots adds a slightly tangy contrast to the soft, tender crumb. The neutral oil keeps it ultra-moist, while the yogurt creates a light and fluffy texture that melts in your mouth. This cake is versatile, economical, and perfect for enjoying the fresh taste of summer apricots.
Ingredients
Cake Base:
- 1 pot (125 ml / 1/2 cup) plain yogurt (or flavored, like apricot or vanilla)
- 2 pots (250 g / 1 cup) granulated sugar
- 3 large eggs
- 3 pots (375 g / 3 cups) all-purpose flour
- 1 packet (≈11 g / 2 tsp) baking powder
- 1/2 pot (60 ml / 1/4 cup) neutral vegetable oil
Fruit:
- 4–6 ripe apricots, halved or sliced (fresh, frozen, canned, or rehydrated dried)
Directions
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