I’ve been obsessed with this apricot yogurt cake ever since I first baked it on a lazy Sunday morning. The combination of tangy apricot yogurt and fresh apricot wedges creates the most perfectly moist cake that disappears way too quickly in my house. It’s become my go-to recipe whenever I want something special but don’t feel like spending hours in the kitchen.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
| Servings | 8 slices |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 40-50 g
- Fat: 95-105 g
- Carbohydrates: 280-310 g
Ingredients
- 14.5 oz apricots (pitted and sliced into 1/2-inch wedges)
- 4.6 oz unsalted butter (at room temperature)
- 4.2 oz sugar
- 1.5 tsp vanilla extract
- 2 eggs (room temperature)
- 7 oz King Arthur all-purpose flour
- 1/2 tsp salt
- 1 tsp lemon zest
- 12.3 oz apricot yogurt
- 2 oz slivered almonds
- 0.6 oz shredded coconut
Step 1: Prepare the Pan and Oven
Preheat your oven to 180°C (350°F).
While it heats, grease a 9x13 inch baking dish or similar size cake pan and line it with parchment paper for easy removal.
This gives you time to prepare your ingredients while the oven reaches temperature.
Step 2: Prep the Apricots and Dry Ingredients
- 14.5 oz apricots
- 7 oz King Arthur all-purpose flour
- 1/2 tsp salt
Pat the sliced apricots dry with a clean kitchen towel—this prevents excess moisture from making the cake soggy.
While you're doing this, measure out the flour and salt into a small bowl and set aside.
I like to whisk the salt into the flour at this stage to ensure it's evenly distributed throughout the cake.
Step 3: Cream the Butter and Sugar
- 4.6 oz unsalted butter
- 4.2 oz sugar
- 1.5 tsp vanilla extract
In a large mixing bowl, beat the room-temperature butter and sugar together for 2-3 minutes until light and fluffy.
This creates air pockets that help the cake rise and gives it a tender crumb.
Add the vanilla extract and beat for another 30 seconds to combine.
Step 4: Add Eggs and Build the Batter
- 2 eggs
- dry ingredient mixture from Step 2
- 12.3 oz apricot yogurt
Add the eggs one at a time, beating well after each addition until fully incorporated—this prevents the batter from looking curdled.
After both eggs are in, gently fold in the dry ingredient mixture from Step 2 until just combined.
Then fold in the apricot yogurt until no streaks of white remain.
I find that folding by hand with a spatula rather than using an electric mixer keeps the batter tender and prevents overdeveloping the gluten.
Step 5: Layer the Cake with Apricots
- batter from Step 4
- dried apricots from Step 2
- 2 oz slivered almonds
- 0.6 oz shredded coconut
Spread half of the batter from Step 4 evenly into the prepared pan.
Arrange the dried apricot wedges from Step 2 in a single layer over the batter, then carefully spread the remaining batter over the top.
Sprinkle the slivered almonds and shredded coconut evenly across the surface for texture and flavor.
Step 6: Bake and Cool
Bake for 40-50 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The cake should be golden brown on top.
Let it cool in the pan for 5 minutes, then turn it out onto a wire cooling rack to cool completely.
This prevents the bottom from steaming and becoming soggy.
Step 7: Serve
- remaining apricot yogurt from ingredient list
Once cooled, slice the cake and serve with the remaining apricot yogurt on the side or dolloped on top for extra creaminess and tang.
Best Apricot Yogurt Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). While it heats, grease a 9x13 inch baking dish or similar size cake pan and line it with parchment paper for easy removal. This gives you time to prepare your ingredients while the oven reaches temperature.
- Pat the sliced apricots dry with a clean kitchen towel—this prevents excess moisture from making the cake soggy. While you're doing this, measure out the flour and salt into a small bowl and set aside. I like to whisk the salt into the flour at this stage to ensure it's evenly distributed throughout the cake.
- In a large mixing bowl, beat the room-temperature butter and sugar together for 2-3 minutes until light and fluffy. This creates air pockets that help the cake rise and gives it a tender crumb. Add the vanilla extract and beat for another 30 seconds to combine.
- Add the eggs one at a time, beating well after each addition until fully incorporated—this prevents the batter from looking curdled. After both eggs are in, gently fold in the dry ingredient mixture from Step 2 until just combined. Then fold in the apricot yogurt until no streaks of white remain. I find that folding by hand with a spatula rather than using an electric mixer keeps the batter tender and prevents overdeveloping the gluten.
- Spread half of the batter from Step 4 evenly into the prepared pan. Arrange the dried apricot wedges from Step 2 in a single layer over the batter, then carefully spread the remaining batter over the top. Sprinkle the slivered almonds and shredded coconut evenly across the surface for texture and flavor.
- Bake for 40-50 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden brown on top. Let it cool in the pan for 5 minutes, then turn it out onto a wire cooling rack to cool completely. This prevents the bottom from steaming and becoming soggy.
- Once cooled, slice the cake and serve with the remaining apricot yogurt on the side or dolloped on top for extra creaminess and tang.