Рецепт Apricot yogurt cake
Ingredients
- 3/4 pound fresh apricots, pitted and cut into large chunks
- 1 cup granulated sugar, divided
- 2 eggs
- 1 cup plain Greek yogurt
- 1/3 cup grapeseed or canola oil
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp almond extract
- 1/2 tsp pure vanilla extract
- 2 Tbsp raw sugar (optional)
Instructions
Preheat the oven to 350 degrees. Spray a 9x13 baking dish, or one of similar size, with nonstick cooking spray and set aside.Combine the apricots and 1/4 cup granulated sugar in a bowl. Let sit 15 minutes. The sugar will start to draw out the liquid in the fruit, making a syrup.In another large bowl, whisk together the remaining 3/4 cup sugar, eggs, yogurt, and oil until smooth. Add the flour, baking powder, baking soda, and salt. (I always put the baking powder and baking soda through a small strainer, as I once had the unpleasant experience of biting into a chunk of baking soda in a muffin. If you're a risk-taker, feel free to omit this step, but don't say I didn't warn you.) Whisk the batter until all the ingredients are well combined. Add the extracts and most of the liquid that's collected in the bowl of apricots; whisk again to combine.Turn half the batter into the prepared pan, then scatter over half the apricots. Repeat with the remaining batter and apricots. Sprinkle the raw sugar over the top if you're using it. Bake about 40 minutes or until the cake is set and a toothpick comes out moist but not covered in batter. Cool at least 30 minutes in the pan.Serve warm or at room temperature.
Details
Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Yield: 8 servings