Make Ahead

Yogurt Apricot Cake

March  9, 2014
0 Ratings
  • Makes 1-9 inch square cake
Author Notes

I am always experimenting with baking that does not require butter because I rarely have it in the house when I want to bake and in truth ( please don't be mad) I am not a great fan of the flavor of butter since I did not grow up with it (olive oil was used in everything and on bread). I made this on the fly when I needed a dessert to take to a family gathering and it was a great hit despite the fact that they usually favor richer and decidedly chocolately confections. For me, it is the essence of everything I look for in a cake and it is also great for breakfast or brunch —flourgirl

What You'll Need
  • 3 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons grated lemon rind
  • 1 cup yogurt (any will do but I prefer 3%)
  • 2 cups all-purpose flour
  • 1 teaspoon each baking powder and baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon each cardamom and nutmeg
  • 1/2 teaspoon salt
  • 1 cup finely chopped apricots dusted with 1 tsp flour
  • 1/2 cup extra virign olive oil
  • 2/3 cup toasted and roughly chopped pistachios
  1. In an electric mixer, beat together the eggs, sugar, oil, vanilla, and lemon rind.
  2. Mix in yogurt on slightly lower speed until well combined.
  3. Combine all of dry ingredients in a separate bowl and slowly incorporate into the batter, again on a low speed, until thoroughly combined.
  4. Stir in apricots and pistachios by hand to distribute evenly.
  5. Turn into a well-greased or sprayed 9 inch square pan (or a tube pan if you prefer).
  6. Bake in preheated 350 degree F. oven for one hour or til the cake springs back when lightly pressed.
  7. Cool thoroughly in pan and then carefully turn out.
  8. This keeps for well, but it probably won't last very long :))

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