Apricot Yogurt Cake with Orange Honey Syrup Recipe

Name: Apricot Yogurt Cake with Orange Honey Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 8-ounce containers plain yogurt; 2 cups all-purpose flour; 1 1/2 teaspoons double-acting baking powder; 1/2 teaspoon baking soda; 1 stick (1/2 cup) unsalted butter, softened; 3/4 cup sugar; 2 large eggs; 3/4 cup dried apricots, chopped fine; 1 cup walnuts, chopped fine; Orange Honey Syrup; mint sprigs for garnish

Servings: persons

1
Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
2
Preheat the oven to 350F.
3
and butter and flour a 10-inch springform pan.
4
Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt.
5
In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined.
6
Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
7
Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it.
8
Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup.
9
The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled.
10
Remove the side of the pan and garnish the cake with the mint sprigs.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: two 8-ounce containers plain yogurt, 2 cups all-purpose flour, 1 1/2 teaspoons double-acting baking powder, 1/2 teaspoon baking soda, and more.

Yes, Apricot Yogurt Cake with Orange Honey Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Yogurt Cake with Orange Honey Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions