Italian Apricot Cake

Apricot cake on a white plate with a slice on a small plate.

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This Apricot Greek Yogurt Cake is soft, moist, and filled with fresh apricots. Made with Greek yogurt for a tender crumb, it's an easy summer cake.

Prep Time20

Cook Time40

Total Time1

Course: Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 509kcal

Author: Rosemary Molloy

Ingredients

2 cups cake/pastry flour
1½ teaspoons baking powder
¼ teaspoon salt
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 cup granulated sugar
¾ cup plain yogurt
1 teaspoon vanilla extract
1 cup oil (vegetable, light olive oil, melted butter or coconut oil)
1¼ cups chopped apricots

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Spray or grease and flour an 8 inch / 20cm round cake pan.
In a medium bowl whisk together the flour, baking powder and salt.
In a large bowl or stand mixer, beat the eggs, egg yolk and sugar until fluffy and light approximately 8 minutes. Add the yogurt and vanilla and combine, add the flour mixture alternately with the oil and beat just until smooth. Do not over beat.
In a small bowl toss the apricots with 1 tablespoon of flour.
Fold in the chopped apricots into the batter. Transfer the batter to the prepared pan, sprinkle with granulated sugar or Turbinado sugar. Bake for approximately 40-45 minutes, test for doneness with a toothpick. Let cool in pan 15 minutes on a wire rack. Then remove from the pan and let cool on a wire rack. Dust with powdered sugar before serving. Enjoy!

Notes

Storage: Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing: This cake freezes beautifully. Wrap individual slices and freeze for up to 3 months. Thaw at room temperature when ready to serve and dust with fresh powdered sugar before eating.

Nutrition