Imagine a dessert that combines the tangy richness of yogurt, the sweet burst of apricots, and a luxurious orange honey syrup that transforms an ordinary cake into an extraordinary culinary experience. This Apricot Yogurt Cake is not just a recipe; it's a journey of flavors that will transport you to a world of pure deliciousness. Whether you're a baking novice or a seasoned pro, this cake promises to be your new go-to dessert that will impress family and friends with its moist texture and irresistible taste.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup plain yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dried apricots, chopped
- 1/4 cup honey
- 1/4 cup fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of plain yogurt and 1 cup of sugar. Whisk them together until the mixture is smooth and the sugar is mostly dissolved.
- Add 3 large eggs to the yogurt mixture, one at a time, whisking well after each addition. This helps to incorporate air into the batter, making the cake light and fluffy.
- Pour in 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract. Mix until all the wet ingredients are fully combined.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This ensures that the leavening agent is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Fold in 1/2 cup of chopped dried apricots, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should be lightly golden, and the center should spring back when lightly pressed.
- While the cake is baking, prepare the orange honey syrup. In a small saucepan, combine 1/4 cup of honey and 1/4 cup of fresh orange juice. Heat over medium heat, stirring occasionally, until the mixture is warm and well combined. Do not let it boil.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake has cooled, drizzle the orange honey syrup over the top. Allow the syrup to soak into the cake for a few minutes before slicing and serving.
- This Apricot Yogurt Cake can be served warm or at room temperature. Enjoy it as a delightful dessert or a sweet addition to your brunch table!
Tips
- Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Syrup Absorption: Let the cake cool slightly before drizzling the honey syrup to help it absorb evenly.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
- Customize Your Cake: Try substituting dried apricots with other dried fruits like cranberries or chopped dates for variety.
- Serving Suggestion: A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with this cake.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 65mg
