Moist and Fluffy Apricot Loaf Cake with Fresh Apricots

Welcome to my channel!
Today, I'm excited to share this light and fruity Apricot Loaf Cake with you. It’s soft, moist, and perfect for tea time or a sweet treat during the day. This recipe features fresh apricots and a touch of yogurt for a tender crumb, and it’s super easy to make!

Let’s get started!

Ingredients (Apricot Loaf Cake):
2 large eggs, room temperature
130 g granulated sugar (about 2/3 cup)
1/2 tsp vanilla extract
75 g unsalted butter, melted and cooled (about 1/3 cup)
100 g plain yogurt (about 1/2 cup)
190 g all-purpose flour (about 1 1/2 cups)
6 g baking powder (about 1 1/2 tsp)
1/4 tsp salt
2–3 apricots (about 60–70 g), chopped

Cake Pan Size:
22 x 13 x 7 cm (9 x 5 inch) loaf pan

Baking Time:
45–50 minutes at 350°F (175°C) in a preheated oven

Prepare the Batter:
In a large mixing bowl, crack 2 eggs and add 1/2 tsp vanilla extract ,130 grams of sugar.
Whisk until the mixture becomes light in color and creamy.

Add the melted butter, and the plain yogurt.
Mix until everything is fully combined.

Sift together the flour, baking powder, and salt.
Add to the wet ingredients and mix on low speed for 15–20 seconds until just combined.
Fold in 2-3 finely chopped apricot into the batter.

Pour all the batter into the loaf pan first, then gently arrange the chopped apricots on top of the batter. Press them in lightly so they stay in place while baking.


Bake the Cake:
Place the loaf pan in your preheated oven and bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.


Slice and enjoy this fruity and tender Apricot Loaf Cake on its own or with a dusting of powdered sugar. It’s delicious served warm or at room temperature!

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#recipe #apricotcake #loafcake

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