Apricot Yogurt Cake
The Apricot Yogurt Cake recipe delivers a moist, tangy dessert blending creamy yogurt and sweet-tart dried apricots. Baked to golden perfection in 70 minutes, this simple, flavorful cake offers a unique twist on traditional dessert, perfect for any occasion.
Ingredients
- 3 Large eggs
- 1 cup yogurt or buttermilk
- ⅓ cup Vegetable oil
- 1 cup Granulated sugar
- 3 cups All-purpose flour
- ¼ tsp Salt
- 2 tsp Baking powder
- ½ cup Dried apricots
- 1 tsp Pure vanilla extract
Instructions
- Preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius).
- In a large mixing bowl, whisk together the liquid yogurt (or buttermilk) and eggs until well combined.
- Gradually add the vegetable oil and vanilla extract to the mixture, stirring continuously.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually incorporate this dry mixture into your wet ingredients.
- Rinse and pat dry your dried apricots. Chop them finely and add to the cake batter, stirring well to ensure an even distribution.
- Pour the batter into a silicone baking dish. To prevent over-browning, you may cover the pan with foil for the first 20 minutes of baking.
- After 20 minutes, remove the foil and continue baking for an additional 30-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool before removing it from the baking dish. Slice and serve for a delightful treat bursting with the tangy sweetness of apricots and the creaminess of yogurt.
Nutrition
Calories: 448kcalCarbohydrates: 90gProtein: 11gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 86mgSodium: 314mgPotassium: 279mgFiber: 2gSugar: 41gVitamin A: 575IUVitamin C: 0.1mgCalcium: 152mgIron: 4mg
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