This Italian apricot cake is a straightforward summer season dessert made with recent apricots and Greek yogurt for a mushy, tender crumb in each chew. Its calmly candy taste makes it good for breakfast, a day snack or a slice with espresso.
This Italian apricot cake, or torta di albicocche, is the form of seasonal fruit cake Italians like to make when apricots are in season. It’s primarily based on my well-liked yogurt cake, with Greek yogurt within the batter for a moist, delicate crumb and freshly chopped apricots folded in for candy, juicy bites all through.
Excellent for breakfast or a day snack, it’s also fairly sufficient to function dessert with a dusting of powdered sugar on high. If you happen to love baking with recent apricots, attempt my apricot bread subsequent.
Why You’ll Love This Contemporary Italian Apricot Cake
- Greek yogurt goes into the batter for a cake that stays extremely moist with out ever feeling heavy.
- Chopped recent apricots are folded in so that you get juicy, candy bites of fruit right through.
- It’s naturally much less candy than a typical frosted cake, which makes it simply as at house on the breakfast desk because the dessert one.
Ingredient Notes
- Cake or pastry flour: Offers this Italian apricot cake a extra delicate, tender crumb. See the information part beneath for tips on how to make your personal if wanted.
- Greek yogurt: Full fats works greatest right here for moisture and richness. Bitter cream is an efficient substitute if that’s what you’ve gotten available.
- Oil: Vegetable oil, gentle olive oil, melted butter, or coconut oil all work. Oil retains the cake moist longer than butter alone.
- Contemporary apricots: Ripe, in-season apricots make all of the distinction. They need to be aromatic and barely mushy to the contact. No have to peel them.
- Eggs and egg yolk: The additional yolk provides richness and helps with construction.
- Turbinado sugar: Non-compulsory, however sprinkling it on high earlier than baking offers a stunning golden, calmly crunchy end.
can i take advantage of dried apricots?
Contemporary apricots are greatest to make use of. The fruit provides moisture to the batter because it bakes, and dried apricots gained’t provide the identical juicy end result. Save this Italian apricot cake recipe for apricot season when the fruit is ripe and aromatic.
Methods to Make Italian Apricot Cake
Begin by preheating the oven and greasing and flouring a spherical cake pan. Subsequent, whisk collectively the flour, baking powder and salt in a separate bowl. I like doing this primary so the baking powder is evenly blended in earlier than it hits the moist substances.
Beat the eggs, egg yolk and sugar till the combination is pale, fluffy and noticeably lighter. This step is value giving the total time as a result of it helps give the cake that mushy, ethereal crumb. Combine within the Greek yogurt and vanilla, then add the dry substances alternately with the oil.
Toss the chopped apricots with a bit flour earlier than folding them into the batter. It’s a small step, nevertheless it helps maintain the fruit from sinking straight to the underside. Fold gently to maintain the batter gentle.
Unfold batter into the ready pan, then sprinkle the highest with turbinado sugar. Bake till the cake is golden and a toothpick comes out clear.
Cool within the pan earlier than shifting to a wire rack, then end with powdered sugar earlier than serving.
recipe tip
Pan Sort: This recipe is written for an 8-inch spherical cake pan. An 8-inch bundt pan additionally works fantastically if you would like a prettier presentation. A 9-inch spherical pan will work too however the recent apricot cake will probably be barely thinner and should bake a couple of minutes sooner.
Recipe Suggestions
- Cease mixing as quickly because the batter is easy. Overbeating develops the gluten and can make the cake powerful as an alternative of tender.
- Don’t rush the egg and sugar beating step. The total 8 minutes makes an actual distinction within the remaining texture of the apricot cake which is gentle and ethereal.
- Don’t skip tossing the apricots in flour. It feels pointless nevertheless it actually does maintain the fruit suspended within the batter as an alternative of sinking to the underside.
- Use ripe apricots. The riper and extra aromatic they’re, the higher the cake will style.
- DIY cake flour: For each cup of cake flour, measure one cup of all-purpose flour, take away 2 tablespoons, and change with 2 tablespoons of cornstarch. Sift nicely earlier than utilizing.
This Apricot Greek Yogurt Cake is mushy, moist, and full of the sweet-tart taste of recent apricots in each chew. The Greek yogurt creates a splendidly tender crumb, making it the right cake to take pleasure in along with your morning espresso, afternoon tea, or as a easy summer season dessert. Straightforward to make and filled with recent fruit, it’s a recipe you’ll come again to all season lengthy.
- 2 cups cake/pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 giant eggs (room temperature)
- 1 giant egg yolk (room temperature)
- 1 cup granulated sugar
- ¾ cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup oil (vegetable, gentle olive oil, melted butter or coconut oil)
- 1¼ cups chopped apricots
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Pre-heat oven to 350F/180C. Spray or grease and flour an 8 inch / 20cm spherical cake pan.
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In a medium bowl whisk collectively the flour, baking powder and salt.
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In a big bowl or stand mixer, beat the eggs, egg yolk and sugar till fluffy and lightweight roughly 8 minutes. Add the yogurt and vanilla and mix, add the flour combination alternately with the oil and beat simply till easy. Don’t over beat.
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In a small bowl toss the apricots with 1 tablespoon of flour.
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Fold within the chopped apricots into the batter. Switch the batter to the ready pan, sprinkle with granulated sugar or Turbinado sugar. Bake for roughly 40-45 minutes, take a look at for doneness with a toothpick. Let cool in pan quarter-hour on a wire rack. Then take away from the pan and let cool on a wire rack. Mud with powdered sugar earlier than serving. Get pleasure from!
Freezing: This cake freezes fantastically. Wrap particular person slices and freeze for as much as 3 months. Thaw at room temperature when able to serve and dirt with recent powdered sugar earlier than consuming.
Energy: 509kcal | Carbohydrates: 52g | Protein: 7g | Fats: 31g | Saturated Fats: 3g | Polyunsaturated Fats: 8g | Monounsaturated Fats: 19g | Trans Fats: 0.1g | Ldl cholesterol: 72mg | Sodium: 104mg | Potassium: 226mg | Fiber: 1g | Sugar: 28g | Vitamin A: 588IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg | Phosphorus: 142mg
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