A beautifully soft and moist cake infused with the natural sweetness of apricots, this dessert is the perfect balance of fruitiness, light texture, and a delightful nutty crunch. Whether served at brunch, afternoon tea, or as an elegant dessert, this cake is a wonderful way to enjoy the delicate flavors of apricots. The combination of tender cake, juicy apricot halves, and a golden, toasty topping makes each bite simply irresistible.
Ingredients Breakdown
A well-balanced cake relies on high-quality ingredients that complement each other perfectly. Creaming softened butter with caster sugar creates an airy and light foundation, ensuring a soft, tender crumb while enhancing sweetness without overpowering the natural flavors of the apricots. The built-in leavening agents in self-raising flour help achieve the right level of rise, resulting in a beautifully fluffy cake that holds its structure. The combination of canned apricots and fruit yoghurt infuses the cake with moisture and a subtle tang, complementing the buttery richness. To add texture and a delightful contrast, a crunchy, golden topping of flaked almonds and shaved coconut enhances both taste and visual appeal.
Step-by-Step Preparation
Prepping the Cake Pan
Start by preheating the oven to 180°C (350°F). Grease a 20cm round springform cake pan and line it with baking paper to ensure easy release after baking.
Mixing the Batter
In a large mixing bowl, cream the softened butter, caster sugar, and vanilla extract until light and fluffy. This step is crucial for incorporating air into the batter, creating a tender texture. Add the eggs one at a time, mixing well after each addition to ensure a smooth consistency.
Layering the Apricots
Gently fold in the self-raising flour and natural yoghurt, stirring until just combined. Spread half of the batter evenly into the prepared cake pan, then arrange the drained apricot halves on top in a single layer.
Final Touches Before Baking
Cover the apricots with the remaining batter, smoothing the surface with a spatula. Sprinkle flaked almonds and shaved coconut over the top, adding a nutty crunch that will toast beautifully as the cake bakes.
Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool slightly in the pan before transferring it to a wire rack. Serve warm or at room temperature.
Recipe Tips
Substitutions for different flavors:
Swap canned apricots for fresh apricots, peaches, or even plums for a variation in flavor and texture.
Alternative toppings:
Replace almonds and coconut with crushed walnuts, pecans, or a cinnamon-sugar streusel for a different crunch.
Ensuring the perfect bake:
Check for doneness by inserting a skewer into the center—if it comes out clean, the cake is ready. Avoid overbaking to maintain a moist texture.
How to make it gluten-free: Substitute self-raising flour with a gluten-free baking blend that includes leavening agents to achieve a similar rise.
What to Serve With This Recipe
Enhance the flavors of this apricot cake with the perfect accompaniments.
Perfect pairings: A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of honey enhances the cake’s natural sweetness.
Beverage suggestions: Enjoy with a warm cup of tea, freshly brewed coffee, or a chilled glass of dessert wine for a refined pairing.
Adding an extra layer of indulgence: Serve with warm custard or a drizzle of spiced caramel sauce for an extra comforting touch.
Storage and Reheating Instructions
To keep the cake fresh and flavorful, store it correctly and reheat as needed.
Keeping it fresh: Store at room temperature in an airtight container for up to three days, or refrigerate for extended freshness.
Freezing for later: Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to three months. Thaw at room temperature before serving.
Reheating options: Warm slices in a microwave for a few seconds or in an oven at a low temperature to refresh the cake’s soft texture.
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, but ensure they are ripe and slightly softened before adding them to the cake.
What’s the best way to prevent the cake from sinking in the middle?
Avoid overmixing the batter and ensure the oven temperature is accurate to promote even baking.
Can I make this cake dairy-free?
Yes, substitute butter with a plant-based alternative and use dairy-free yoghurt for a similar result.
How do I know when the cake is fully baked?
The cake is ready when the top is golden brown, and a skewer inserted into the center comes out clean.
This apricot cake is a simple yet delightful dessert that highlights the natural sweetness of fruit while providing a perfectly moist crumb. Whether served with tea, coffee, or a scoop of ice cream, it’s a versatile recipe that’s perfect for any occasion. Experiment with different fruit variations, toppings, and accompaniments to make it uniquely yours!
Ingredients
125g unsalted butter, softened
½ cup caster sugar
1 teaspoon vanilla extract
2 eggs
1⅓ cups self-raising flour
175g natural yoghurt
410g canned apricot halves, drained
¼ cup flaked almonds
¼ cup shaved coconut
200g fruit yoghurt
Instructions
Preheat the oven to 180°C (350°F). Prepare a 20cm round springform cake pan by greasing it and lining the base with baking paper.
In a large mixing bowl, beat the softened butter, caster sugar, and vanilla extract together until the mixture turns pale and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Gently fold in the self-raising flour and natural yoghurt, stirring until a smooth and well-combined batter forms. Spoon half of the cake mixture into the prepared pan, spreading it evenly. Arrange the apricot halves over the batter in a single layer.
Cover the apricots with the remaining cake batter, smoothing out the surface with a spatula. Sprinkle the flaked almonds and shaved coconut evenly over the top.
Bake for approximately 40–50 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool slightly in the pan before transferring it to a wire rack. Serve warm or at room temperature.
Almond Apricot and Yoghurt Cake Recipe
Ingredients
- 125 g unsalted butter softened
- ½ cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1⅓ cups self-raising flour
- 175 g natural yoghurt
- 410 g canned apricot halves drained
- ¼ cup flaked almonds
- ¼ cup shaved coconut
- 200 g fruit yoghurt
Instructions
- Preheat the oven to 180°C (350°F). Prepare a 20cm round springform cake pan by greasing it and lining the base with baking paper.
- In a large mixing bowl, beat the softened butter, caster sugar, and vanilla extract together until the mixture turns pale and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in the self-raising flour and natural yoghurt, stirring until a smooth and well-combined batter forms. Spoon half of the cake mixture into the prepared pan, spreading it evenly. Arrange the apricot halves over the batter in a single layer.
- Cover the apricots with the remaining cake batter, smoothing out the surface with a spatula. Sprinkle the flaked almonds and shaved coconut evenly over the top.
- Bake for approximately 40–50 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool slightly in the pan before transferring it to a wire rack. Serve warm or at room temperature.
