I have made this cake with apricots quite a few times, especially when I have jars of compote that I want to use for something quick. The batter comes out fluffy, and the apricots on top provide exactly the taste and texture I love in a simple dessert, without too much hassle. I usually make it on weekends when I want a sweet treat that doesn't require complicated ingredients.
Quick Info
Total time: 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 10-12 pieces, depending on how you cut it
Difficulty: easy
Recipe type: homemade fruit cake, seasonal or quick dessert
Ingredients
300 g flour
160 g sugar
120 g plain yogurt (fat percentage doesn't matter)
1 small jar of apricot compote (or peaches, if you prefer)
80 ml oil
3/4 packet baking powder (about 7 g)
4 eggs
1 pinch of salt
Preparation Method
1. Break the eggs into a large bowl and add the sugar and a pinch of salt. Mix them with a mixer on high speed until the color changes, becomes lighter, and the volume roughly triples. This can take 5-7 minutes; don’t rush this step.
2. Gradually pour in the oil in a thin stream, continuously mixing with the mixer to incorporate well. You shouldn't pour it all at once; otherwise, it may separate.
3. Add the yogurt and mix a bit more, just enough to homogenize the mixture. The batter should be smooth, without lumps.
4. In a separate bowl, mix the flour with the baking powder, then sprinkle it over the mixture in a rain-like manner. Now mix gently with a spatula, from the bottom up, so as not to deflate the batter. Do not use the mixer at this stage.
5. Prepare the baking pan: either line it with parchment paper or grease it with a little oil and sprinkle flour. Pour the batter into the pan and level it out.
6. Take the apricots out of the compote, drain them well, and slice them if they are halved. Place them on top of the batter, cut side up, across the entire surface.
7. Put the cake in the preheated oven at 180°C. Bake for 30 minutes. After this time, test with a toothpick in the center – if it comes out clean, it's ready.
8. Remove the pan and let the cake cool slightly. Dust with powdered sugar to taste, then you can cut it once it has cooled down a bit.
Why I make the recipe often
It’s the kind of cake you can whip up quickly if you have eggs, yogurt, and a jar of compote on hand. I like that it’s not too sweet; the apricots give a tangy flavor that balances the base. It holds up well for a day or two at room temperature.
Tips and Variations
Tips
1. If you have time, drain the apricots well on a paper towel before placing them on the batter to avoid excess juice in the cake.
2. It's best to sift the flour, especially if you want a fluffier base.
3. If you have a low-powered mixer, beat the eggs longer until you see they are aerated.
4. Don’t leave the cake in the oven too long; otherwise, it will dry out.
Substitutions
1. You can use peaches from compote or even plums if you don't have apricots.
2. Plain yogurt can be replaced with kefir or sour milk if you don't have anything else.
3. The oil can be any neutral oil, such as sunflower or canola.
Variations
1. You can add a little grated lemon zest to the batter for extra flavor.
2. If you want a moister base, you can use 100 ml of yogurt instead of 120 g, but not less.
3. For a different appearance, you can place the fruits inside the batter as well, not just on top.
Serving Ideas
It pairs well with tea or coffee, plain or with a little whipped cream. For kids, it also goes well with milk.
Frequently Asked Questions
1. What size should the baking pan be?
A medium pan, about 22x30 cm. If you have a larger one, the cake will be thinner, but the baking time remains similar.
2. Can I use fresh apricots?
Yes, but they should be well-ripened. They might release more juice, so you can sprinkle them with a little sugar before placing them on the batter.
3. Can it be made without a mixer?
Yes, but using a mixer makes the eggs more aerated and the base fluffier. Manually, you’ll need to beat the eggs longer.
4. Is powdered sugar a must at the end?
No, it's just for appearance and a little sweetness on top. It can be omitted.
5. If I don’t have yogurt, can I use milk?
I wouldn’t recommend it; milk doesn’t provide the same texture as yogurt. You can try using cooking cream if you have it.
Nutritional Values
Approximately, per serving (out of 12): about 180 kcal, 5 g protein, 27 g carbohydrates, 5 g fat. Indicative values, depending on how much sugar you sprinkle on top and the compote used. It is not a very fat-rich cake.
Storage and Reheating
It keeps best at room temperature, covered, for 1-2 days. After that, it starts to dry out. I do not recommend putting it in the fridge as it hardens. If you want to reheat it, you can microwave a slice for 10-15 seconds, but generally, it’s eaten cold.
Quick Info
Total time: 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 10-12 pieces, depending on how you cut it
Difficulty: easy
Recipe type: homemade fruit cake, seasonal or quick dessert
Ingredients
300 g flour
160 g sugar
120 g plain yogurt (fat percentage doesn't matter)
1 small jar of apricot compote (or peaches, if you prefer)
80 ml oil
3/4 packet baking powder (about 7 g)
4 eggs
1 pinch of salt
Preparation Method
1. Break the eggs into a large bowl and add the sugar and a pinch of salt. Mix them with a mixer on high speed until the color changes, becomes lighter, and the volume roughly triples. This can take 5-7 minutes; don’t rush this step.
2. Gradually pour in the oil in a thin stream, continuously mixing with the mixer to incorporate well. You shouldn't pour it all at once; otherwise, it may separate.
3. Add the yogurt and mix a bit more, just enough to homogenize the mixture. The batter should be smooth, without lumps.
4. In a separate bowl, mix the flour with the baking powder, then sprinkle it over the mixture in a rain-like manner. Now mix gently with a spatula, from the bottom up, so as not to deflate the batter. Do not use the mixer at this stage.
5. Prepare the baking pan: either line it with parchment paper or grease it with a little oil and sprinkle flour. Pour the batter into the pan and level it out.
6. Take the apricots out of the compote, drain them well, and slice them if they are halved. Place them on top of the batter, cut side up, across the entire surface.
7. Put the cake in the preheated oven at 180°C. Bake for 30 minutes. After this time, test with a toothpick in the center – if it comes out clean, it's ready.
8. Remove the pan and let the cake cool slightly. Dust with powdered sugar to taste, then you can cut it once it has cooled down a bit.
Why I make the recipe often
It’s the kind of cake you can whip up quickly if you have eggs, yogurt, and a jar of compote on hand. I like that it’s not too sweet; the apricots give a tangy flavor that balances the base. It holds up well for a day or two at room temperature.
Tips and Variations
Tips
1. If you have time, drain the apricots well on a paper towel before placing them on the batter to avoid excess juice in the cake.
2. It's best to sift the flour, especially if you want a fluffier base.
3. If you have a low-powered mixer, beat the eggs longer until you see they are aerated.
4. Don’t leave the cake in the oven too long; otherwise, it will dry out.
Substitutions
1. You can use peaches from compote or even plums if you don't have apricots.
2. Plain yogurt can be replaced with kefir or sour milk if you don't have anything else.
3. The oil can be any neutral oil, such as sunflower or canola.
Variations
1. You can add a little grated lemon zest to the batter for extra flavor.
2. If you want a moister base, you can use 100 ml of yogurt instead of 120 g, but not less.
3. For a different appearance, you can place the fruits inside the batter as well, not just on top.
Serving Ideas
It pairs well with tea or coffee, plain or with a little whipped cream. For kids, it also goes well with milk.
Frequently Asked Questions
1. What size should the baking pan be?
A medium pan, about 22x30 cm. If you have a larger one, the cake will be thinner, but the baking time remains similar.
2. Can I use fresh apricots?
Yes, but they should be well-ripened. They might release more juice, so you can sprinkle them with a little sugar before placing them on the batter.
3. Can it be made without a mixer?
Yes, but using a mixer makes the eggs more aerated and the base fluffier. Manually, you’ll need to beat the eggs longer.
4. Is powdered sugar a must at the end?
No, it's just for appearance and a little sweetness on top. It can be omitted.
5. If I don’t have yogurt, can I use milk?
I wouldn’t recommend it; milk doesn’t provide the same texture as yogurt. You can try using cooking cream if you have it.
Nutritional Values
Approximately, per serving (out of 12): about 180 kcal, 5 g protein, 27 g carbohydrates, 5 g fat. Indicative values, depending on how much sugar you sprinkle on top and the compote used. It is not a very fat-rich cake.
Storage and Reheating
It keeps best at room temperature, covered, for 1-2 days. After that, it starts to dry out. I do not recommend putting it in the fridge as it hardens. If you want to reheat it, you can microwave a slice for 10-15 seconds, but generally, it’s eaten cold.