This Summery Apricot Cake captures the essence of summer with its bright and juicy apricots laid atop a light and airy cake base, enhanced with the zest of lemon and the tanginess of yogurt. The cake is soaked with a simple syrup that caramelizes the apricots, creating a delightful contrast between the tart fruit and the sweet, moist cake. This dessert is not only visually striking with its upside-down apricot arrangement but also incredibly flavorful.
Why You’ll Love This
The combination of fresh apricots and lemon zest offers a refreshing twist to the traditional upside-down cake. The yogurt in the batter makes the cake exceptionally moist and gives it a slight tanginess that complements the sweetness of the caramelized apricots. This cake is perfect for those who appreciate the natural sweetness of summer fruits and enjoy a dessert that’s not overly sugary.
Perfect Occasion
This Apricot Cake is ideal for summer gatherings, picnics, or as a special treat after a light meal. It’s also great for afternoon tea or coffee breaks when you desire something sweet yet not too heavy. The elegant presentation makes it suitable for festive occasions and can be a delightful centerpiece for dessert tables at parties or family reunions.
Decoration Tips
Before serving, dust the cake with powdered sugar to add a touch of elegance and to enhance the flavors of the caramelized apricots. Garnishing with fresh mint leaves or a dollop of whipped cream can also elevate the presentation and add a creamy texture that pairs wonderfully with the fruit and cake.
Ingredients:
- 70 grams butter, at room temperature
- 10-15 fresh apricots, halved and pitted
- 160 grams granulated sugar (for the cake)
- 2 tablespoons yogurt
- Zest of 1 lemon
- 130 grams all-purpose flour
- 1/2 packet baking powder (about 1 teaspoon)
- 1 packet vanilla sugar
- For the Syrup:
- 180 grams granulated sugar
- 80 grams water
Instructions:
- Prepare the Apricots:
- Arrange the apricot halves cut-side down in a well-greased baking dish.
- Make the Syrup:
- In a small saucepan, combine 180 grams sugar with water. Cook over medium heat, stirring occasionally until the sugar caramelizes into a light amber color. Pour immediately over the apricots in the baking dish.
- Mix the Cake Batter:
- In a large bowl, cream together the butter and 160 grams sugar until fluffy.
- Mix in the eggs, yogurt, and lemon zest until well combined.
- Gradually add the flour, baking powder, and vanilla sugar, mixing just until incorporated.
- Bake the Cake:
- Pour the batter over the apricots in the dish.
- Preheat the oven to 160°C (320°F) and bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Finish and Serve:
- Allow the cake to cool in the pan for 5-10 minutes, then invert onto a serving plate.
- Dust with powdered sugar before serving.
Enjoy this delightful Summery Apricot Cake, where each slice brings a taste of sunshine and the refreshing flavors of apricot and lemon, making it a perfect treat for enjoying the best of the summer season.
