Apricot Yoghurt Cake

Seriously truly – if you bake on the weekends for lunches or for a Sunday night dessert, this apricot yoghurt cake tastes so good it’s hard to stop at just one slice. It’s a quick ‘go to to’ for me, if I am out of fresh fruit or want a filled cake. I know, tinned fruit is a cheat – but really, I love tinned pears, apricots and plums that come in the ‘no added sugar’ range.

Apricot yoghurt cakeIngredients

  • 1 kilo can apricot halves, drained, sliced (or any tinned fruit)
  • 250g butter, softened
  • 3/4 cup caster sugar
  • 2 teaspoons vanilla essence
  • 4 eggs
  • 2 2/3 cups self-raising flour
  • 125 g tub Natural Yoghurt
  • 1/2 cup flaked almonds
  • 1/2 cup shredded coconut
  1. Preheat oven to 150°C. Grease base and sides of a 6cm-deep, 20cm (base) springform cake pan. Line with baking paper. (I cook my cake in a big le Crueset cast iron pot on a lower heat. It comes out super moist, high and fluffy).
  2. Using an electric mixer, cream butter, caster sugar and vanilla until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour yoghurt until well combined.
  3. Spoon half the cake mixture into prepared pan. Smooth surface. Top with apricot. Spoon remaining mixture over apricot. Smooth surface. Sprinkle with almonds and coconut.
  4. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in pan. Remove from pan. Place on wire rack to cool.
  5. Serve cake with remaining yoghurt.

Divine served warm with cream….

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