Directions
- Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the yogurt, sugar, and eggs until smooth and slightly frothy. The yogurt adds tenderness and a subtle tang to the cake.
- Gradually add the flour and baking powder to the wet mixture, folding gently to avoid overmixing. The batter should be smooth and thick.
- Pour in the vegetable oil and mix until fully incorporated. The oil ensures the cake remains moist and soft for days.
- Pour the batter into the prepared cake pan and spread evenly. Gently arrange the apricot halves or slices on top, cut side down. The apricots will slightly sink while baking, infusing the cake with natural sweetness and aroma.
- Bake in the preheated oven for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This prevents the fruit from sliding off and allows the flavors to meld.
- Slice and serve as-is, or dust with powdered sugar for a simple, elegant finish.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 8–10
- Difficulty: Easy
Variations & Substitutions
- Yogurt Options: Use Greek yogurt for a thicker texture or flavored yogurt for extra sweetness and aroma.
- Oil Swap: Try light olive oil or coconut oil for a subtle flavor change.
- Fruit Variations: Substitute apricots with peaches, plums, or nectarines, fresh or frozen.
- Add Extras: Mix in a handful of toasted almonds, chopped pistachios, or a teaspoon of vanilla extract to enhance flavor.
Serving Suggestions
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