Friday, August 27, 2010

Apricot Yogurt Cake


This cake was made on impulse.
I was suddenly craving for a butter cake. No, I’m not pregnant. Hahaha.

One two days before I made this, I was scratching my head on what to do with my balance of 500gm apricots. I don’t want to do another bake with apricot, cos I felt I was making too much of it this season. I asked Swee San for some ideas for what to do with them, and she gave me loads of it. But I brushed them all aside. I was only asking because I was at a crossroad, to make or not to make. Half crazy and only needed an outlet for blabbing. Poor Swee San. That shows how nice she is.

But today, I suddenly felt like eating a butter cake, and hahaha, an apricot one that will be then.
So, off I went to buy me some yogurt. I always like my butter cakes with some yogurt. Makes it fluffy and nice. And yes this cake is just like what I expected it to be, fluffy and tender. It may not be very very buttery, but it's definately an option to a healthier butter cake. If I don't tell you, you won't even know that it contains only that small knob of butter in a loaf cake. It cracked, as usual, but I don’t care much about cracks and most of my butter/oil cakes crack anyway. ;P


60gm butter
70gm sugar
1 egg
100gm plain yogurt
120gm fresh apricots, chopped (or use 60gm dried apricots, chopped and microwaved on high with 80ml of water for 2-3 minutes (until it looks plump), drain well before use)
150gm cake flour
½ tsp baking soda
½ tsp baking powder

1. Preheat oven to 160/180C.
2. Sift flour with baking soda and baking powder. Set aside
3. Put 2 Tbsp of the sifted flour into apricots and toss to coat. Set aside.
4. Cream butter and sugar until light and fluffy.
5. Add in egg and beat for another minute.
6. Put in yogurt and beat for 30 seconds.
7. Put in sifted flour and beat until well combined, it should take you less than 30 seconds.
8. Fold in chopped apricots.
9. Pour batter into a 3X6 loaf pan and bake for 35 minutes or until skewer inserted comes out clean.

36 comments:

  1. Wendy, this cake looks so good to go with milo, ya milo cos I cant drink coffee :P. Need to copy down the recipe :).

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  2. This apricot cake simply looks good. It would be great for me to have a piece with a cup of tea now!

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  3. Jess,
    Oh, can't drink coffee?
    Heart go thump thump thump??

    Kitchen Corner,
    Yup, it may not look good, but it taste good.

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  4. Swee San,
    This one just used 120gm leh... I still one one punnet left!! Hahah.
    I think I'll do jam with it, but I'm quite busy these few days.

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  5. I love cakes made with yoghurt. It makes the cake very moist. Yours looks very delicious with the apricot.

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  6. Fluffy and yummy cake with apricot & yogurt :)

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  7. MaryMoh,
    Yes, totally agree with you, moist and tender.

    DG,
    :)

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  8. Looks good..not so buttery. i got leftover apricot maybe i will try this recipe. Between, beside cake flour any other flours can substitute?

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  9. A very flavourful cake. Apricots always leave a distinctive apricot taste and I love it.

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  10. The cakes made with yogurt are always my favorites. The texture is always so soft ... your cake with apricots is irresistible!

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  11. Jes's Deli Corner,
    Cake flour is also called superfine flour, but actually with this recipe, all purpose will be fine too. The yogurt in it will make the cake tender.

    Busygran,
    I've found another apricot lover :)

    Victoria,
    thanks

    PynnLee,
    Tender crumb and nice, with a nice hint of apricot.
    Not too buttery.

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  12. Yum! I wish I had apricots laying around just so I can make this.

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  13. mm, apricot and butter :) i haven't had an apricot in ages! thanks for sharing, i might have to go out and buy some now.

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  14. Wendy,
    I can imagine what the taste like....yummy. Sorry have not been visiting a lot lately, running out of energy in Ramadhan. Email me your address & I'll mail you the black glutinous flour.

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  15. Looks like you are putting those apricots into good use. ;) lovely moist cake... Should be able to substitute with any kind of fruit yah?

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  16. Kirbie,
    Use dried apricots instead, but remember to plump them up before use.

    Grace,
    The season's almost going to end. Please be quick.

    HomeKreation,
    It's ok, I understand. I wish you have a fantastic Ramadhan and Syawal later on. There's so much preparation work to be done, especially there are just 2 more weekends left. I'm sure you are busy baking and baking every weekend.
    About the black glutinous flour... hahaha, serious? Anything you'd like in return? Any baking ingredients that you can't get there?

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  17. Hi Wendy,
    I bake this cake today but it doesn't hold by itself. Upon baking it's just crumble but tasted good. Instead of 35mins i bake for about more than 40mins.

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  18. this cake looks divine with these little apricot`s parts :)

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  19. Jes's Deli,
    May I ask, did you wait for the cake to cool before you cut it? The crumb is very tender.
    My FIL who doesn't have gentle hands, crushed the cake when he lifted one piece, but everybody else ate the cake properly.
    If you find this too tender for your taste, replace yogurt with milk, and use only 1/4 tsp baking soda and another 1/4 tsp baking powder.

    Paula,
    thanks :)

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  20. Fresh fruit cake sounds perfect for me! My favourite kind of cake. I would love to have some cream cheese on it. Hmm..mm... yummm... sounds heavenly! haha... Have a great day.
    Cheers, kristy

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  21. Delicious! I love yoghurt in cakes, it gives them such a soft texture and some extra tang :-) Looks beautiful!

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  22. yes i cut the cake while it was cool. but i noticed the bottom part of the cake not cook. i guessed maybe i measure yogurt wrongly

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  23. Hi! I tried this cake that day. Me too, some parts of the cake not cooked, just a bit. The beating of flour and yogurt-butter-egg mixture must be in 30secs?? My cake seems to be dense, moist..not so fluffy? hw come?
    I've replaced apricots with raisins..since I don't have them..

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  24. Hi Wendy, Nice recipe. I will bake this cake too.

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  25. ice-ayrez,
    Some spots uncooked. Middle or where?

    You must test the cake manually because every oven is different. The baking time in every recipe is just a guideline. So far my tryouts on recipes bake about the same time as my recipe sources(especially books). If you find that your oven always underbakes when the time stated, always extend baking time for all your other bakes. Next time, insert a satay stick into the cake, if it comes out clean, then it's cooked.

    I won't say it's a must 30 seconds, cos i didn't use a timer, but it's approximately that time, and you need to incorporate it well before you add the flour.

    If you used raisins, it might not be that fluffy simply because raisins don't contain extra moisture to boost the rising with steam.
    But the cake will still be tender and moist due to the yogurt, just not very fluffy due to the absence of moisture from the fruit.
    Bakes with yogurt will never be very dense and the crumb is always tender.

    If you still want to use raisins in this recipe and want a very fluffy cake, try plumping up the raisins before you use them

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  26. Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
    I've recently launched my own blog, I'd love for you to check it out and let me know what you think :) www.prettygoodfood.com
    Thanks, and Happy Cooking!!!

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  27. Zoe,
    Oh great, hope it turns out well for you :)

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  28. Hmm..slightly off middle for the uncooked part. I'll just have to try it with longer time next time.
    So, the flour must be added to a well-incorporated yogurt-egg-butter mixture fast izit? or it doesnt matter if i do it slowly? will it affect the texture of the cake?
    I guess i'll try it again..how to plump the raisins? because everytime i put it into my cake, either this or butter raisin...when i cut, the raisins will surely fall out...or is it suppose to be like that?
    thanks a lot!!

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  29. ice-ayrez,
    It's ok as long as you do not stir too much, that's all I can say.
    Swift quick strokes by hand to incorporate the flour.
    Or just use the mixer to do it. Just beat until you no longer see flour.

    Plump the raisins by soaking in hot water. It's not neccesary, but if you want that fluffly fluffy texture, you have to plump the raisins.

    To prevent raisins or other dried fruits from falling from the cake, or from sinking, toss the fruits with some of the flour in the recipe before you add into the batter.

    Raisins likes to fall out more than other fruits due to its "slippery" skin. Cut fruits like dried apricots have sharp edges and exposed flesh that tends to hold better than round uncut raisins.

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  30. Thanks a lot!! I'll try again with it!!
    =)

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  31. Hi Wendy,

    I like the picture of your cake. And I also like Icook4fun's lemon loaf.

    So sort of combined the two recipes. I used lemon juice + zest and plums (instead of apricots) and substituted the yogurt with sour cream.

    Really good. 8)

    Cheers,
    San

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  32. Hi Wendy. Baked this cake today. Cant find fresh apricot or even the dried one. Found canned apricot instead! I just go ahead using that. Worried it might be too sweet so I reduce 10g of sugar. The cake smell and taste nice. I think it will taste even better with fresh apricot. Thanx alot for this grest recipe!

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  33. Hi Wendy. Just wondering how long can a cake last kept under room temperature? 4 days? Air tight?

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  34. Nicole,
    How long it can keep at room temp differs with cakes. Some can be kept for up to 2 weeks.
    This one shouldn't be kept at more than 48 hours at tropical room temp. Any longer, please chill it to prevent fungal growth.

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