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Fresh apricot quarters soften on a simple lemon yogurt cake as it bakes. The oil-based crumb stays tender, with the fruit concentrated across the top rather than hidden in a separate filling.
Ingredients
- 220 g plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 120 g sugar
- 3 large eggs
- 150 g plain yogurt
- 100 ml neutral oil
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 300 g fresh apricots, pitted
Method
- Heat the oven to 180°C / 350°F. Line the base and sides of a 20 cm round cake pan with parchment. Cut the apricots into quarters.
- Whisk flour, baking powder and salt together in a bowl.
- In a second bowl, whisk sugar and eggs until evenly combined. Whisk in yogurt, oil, lemon zest and lemon juice.
- Fold the flour mixture into the wet ingredients just until no dry pockets remain. Scrape into the lined pan and level gently.
- Arrange apricot quarters evenly over the batter, cut sides up, and press in lightly. Bake for 40–45 minutes until golden and a skewer inserted into cake away from fruit comes out clean.
- Cool in the pan for 15 minutes, then lift onto a rack and cool for at least 25 minutes more before cutting into ten slices.
- Refrigerate cooled cake in a covered container for up to three days. Let slices stand briefly at room temperature before serving.
Choose firm-ripe apricots
Very soft fruit can release more juice. Quarter evenly and distribute across the surface.
Fold only until combined
Stop once the flour disappears. Vigorous mixing can make the crumb less tender.
Test the cake crumb
Insert a skewer between pieces of fruit so a wet apricot does not confuse the doneness check.
FAQs
- How many servings does this make?
Makes 10 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for 15 minutes, then lift onto a rack and cool for at least 25 minutes more before cutting into ten slices.
- How should I store leftovers?
Refrigerate cooled cake in a covered container for up to three days. Let slices stand briefly at room temperature before serving.
