Apricot Yogurt Cake Recipe - Delicious and Easy to Make

Apricot Yogurt Cake

Apricot Yogurt Cake Recipe - Delicious and Easy to Make
Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8


Apricot Yogurt Cake
Apricot Yogurt Cake

The Apricot Yogurt Cake is a delightful dessert that combines the tanginess of yogurt with the sweet and fruity flavor of apricot preserves. This cake is perfect for those who appreciate a moist, flavorful, and not overly sweet treat. Its simplicity and elegance make it suitable for various occasions, from casual gatherings to more formal celebrations. The use of yogurt not only adds a unique taste but also contributes to the cake's tender texture.


The tradition of incorporating fruit into cakes dates back centuries and spans many cultures. The Apricot Yogurt Cake, in particular, can be seen as a modern twist on these age-old practices. The use of yogurt in cakes became popular in the 20th century, as it was discovered to add moisture and a slight tanginess that enhanced the flavors of the other ingredients. The combination of apricot and yogurt in a cake is a relatively recent innovation, reflecting contemporary tastes for combining different textures and flavors.


How to prepare

  1. In a mixing bowl, combine all ingredients except preserves and beat until smooth.
  2. Grease a round cake pan and pour the mixture into it.
  3. Bake the cake for 45 minutes.
  4. In a saucepan, heat the preserves while stirring constantly until it is almost boiling.
  5. Remove the saucepan from heat and let it cool for 2 minutes.
  6. Spread the preserves over the cake and allow it to cool before serving.


  • 1. Peach Yogurt Cake: Substitute apricot preserves with peach preserves for a different fruity flavor.
  • 2. Lemon Yogurt Cake: Replace the apricot preserves with lemon curd and add the zest of one lemon to the batter for a citrusy twist.
  • 3. Chocolate Chip Yogurt Cake: Fold 1 cup of chocolate chips into the batter before baking for a chocolatey version.

Cooking Tips & Tricks

1. Ensure all ingredients are at room temperature to achieve a smooth batter.

2. When mixing the batter, do so just until the ingredients are combined to avoid overworking the flour, which can result in a dense cake.

3. Grease the cake pan thoroughly to prevent sticking, and consider lining the bottom with parchment paper for easy removal.

4. To evenly spread the apricot preserves over the cake, drop dollops over the surface and then gently spread with a spatula or the back of a spoon.

5. Test the cake for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.

Serving Suggestions

Serve the Apricot Yogurt Cake slightly chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a lighter option, accompany it with a side of fresh fruit or a drizzle of honey.

Cooking Techniques

The key technique in this recipe is the gentle folding of the wet and dry ingredients to ensure a light and airy batter. Additionally, the careful heating and spreading of the apricot preserves are crucial for achieving the perfect glaze-like topping.

Ingredient Substitutions

1. Greek Yogurt: For a thicker, creamier texture, substitute regular yogurt with Greek yogurt.

2. Almond Flour: For a gluten-free option, replace all-purpose flour with almond flour, though this may alter the texture slightly.

3. Coconut Oil: For a dairy-free version, use coconut oil instead of vegetable oil.

Make Ahead Tips

The Apricot Yogurt Cake can be baked a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Spread the apricot preserves over the cake just before serving to maintain the best texture and flavor.

Presentation Ideas

For an elegant presentation, dust the cake with powdered sugar and garnish with fresh apricot slices or edible flowers. Serve each slice on a plate with a mint leaf for a pop of color.

Pairing Recommendations

This cake pairs wonderfully with a cup of Earl Grey tea or a glass of sparkling wine, enhancing its fruity and tangy flavors.

Storage and Reheating Instructions

Store leftover Apricot Yogurt Cake in an airtight container in the refrigerator for up to 3 days. It is best enjoyed cold or at room temperature, so reheating is not necessary.

Nutrition Information

Calories per serving

A serving of Apricot Yogurt Cake contains approximately 300 calories. This makes it a moderately indulgent choice, suitable for those looking for a dessert that balances flavor and richness without being excessively high in calories.


A single serving of Apricot Yogurt Cake contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this recipe are flour and granulated sugar, providing energy. The apricot preserves also contribute sugars, adding to the total carbohydrate content.


This cake contains about 10 grams of fat per serving, with the main sources being the oil and eggs. The use of oil instead of butter results in a cake that is moist but not overly rich, making it a lighter option compared to traditional butter cakes.


Each serving of Apricot Yogurt Cake offers around 5 grams of protein. The protein comes from the eggs and yogurt, contributing to the cake's structure and nutritional value.

Vitamins and minerals

The apricot preserves used in this cake are a good source of Vitamin A and potassium. Additionally, the yogurt provides calcium and Vitamin D, while the eggs contribute various vitamins and minerals, including Vitamin B12 and selenium.


This recipe contains common allergens such as eggs and gluten (from flour). It is also important to check the labels of the yogurt and apricot preserves for any additional allergens that may be present.


The Apricot Yogurt Cake is a balanced dessert option that offers a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is moderately caloric and contains allergens such as eggs and gluten.


The Apricot Yogurt Cake is a delightful and versatile dessert that combines the tanginess of yogurt with the sweetness of apricot preserves. With its moist texture and balanced flavors, it is sure to be a hit at any gathering. This recipe is not only delicious but also offers nutritional benefits, making it a guilt-free indulgence. Whether served as is or with a few simple variations, this cake is a testament to the joy of baking and the endless possibilities it holds.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a sunny day in the early 1960s when I stumbled upon it in an old cookbook at a garage sale. The title caught my eye - "Apricot Yogurt Cake." I had never heard of such a combination before, but something about it intrigued me.

I purchased the cookbook for a mere fifty cents and hurried home to try out the recipe. As I read through the ingredients and instructions, I couldn't help but think about the different flavors and textures that would come together to create this unique dessert. It called for fresh apricots, tangy yogurt, and a hint of cinnamon - a perfect blend of sweet and tart.

I set to work in my tiny kitchen, chopping up the apricots and mixing them into the creamy yogurt batter. The aroma of the spices filled the air as the cake baked in the oven. When it was finally done, I eagerly sliced into it and took my first bite. The flavors exploded in my mouth - the sweetness of the apricots, the tanginess of the yogurt, and the warmth of the cinnamon all coming together in perfect harmony.

I knew right then and there that this recipe would become a staple in my cooking repertoire. Over the years, I have made it countless times for family gatherings, potlucks, and special occasions. Each time, it has been met with rave reviews and requests for the recipe.

I have since tweaked the original recipe to make it my own, adding a touch of lemon zest for brightness and a sprinkle of toasted almonds for crunch. The result is a moist and flavorful cake that never fails to impress. I have shared it with friends and neighbors, passing on the tradition of this delicious dessert to the next generation.

One of my fondest memories of making this cake was when my granddaughter, Sarah, came to visit me for the summer. She had always shown an interest in cooking, and I knew she would be the perfect sous chef for this special recipe.

Together, we gathered the ingredients and set to work in the kitchen. Sarah was a quick learner, following my instructions with precision and enthusiasm. As the cake baked in the oven, we chatted and laughed, creating a bond that would last a lifetime.

When the cake was finally done, we eagerly sliced into it and shared a piece together. Sarah's eyes lit up with delight as she tasted the apricot yogurt cake for the first time. She declared it the best dessert she had ever had and asked if she could have the recipe to make for her friends back home.

I smiled proudly, knowing that I had passed on not just a recipe, but a piece of my heart to my granddaughter. The apricot yogurt cake had brought us closer together, creating a cherished memory that we would both hold dear for years to come.

As I sit here now, reflecting on the many times I have made this cake and the joy it has brought to those I love, I am grateful for that sunny day at the garage sale all those years ago. It was the beginning of a delicious journey that has enriched my life in more ways than I can count.

And so, I will continue to make my beloved apricot yogurt cake, sharing it with all who cross my path and passing on the legacy of this special recipe to future generations. For in every bite of this cake, there is a taste of love, tradition, and the sweet memories of a life well lived.


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