My sister was having a gathering of her friends over and she wanted me to make a special yet simple cake. I thought about this cake because it goes very well with a cup of coffee or tea. The original recipe called for cream cheese and 1/4 cup of sugar mixed with the chopped fruits. I omitted the sugar and replaced the cream cheese with plain yogurt. This cake became a part of my repertoire with its light texture, tender crumb, rich, and fruity flavor. I look forward for your feedback and comments.
Ingredients for the fruits:
- 2 cups water
- ½ cup raisins
- 12 ounces dried chopped apricots
In a medium saucepan combine the water, chopped apricots and raisins. Simmer gently for 30 minutes. Set aside to cool completely.
Ingredients for the cake batter:
- 1 cup butter
- 1 cup sugar
- 1 ½ tsp vanilla extract
- 3/4 cup plain yogurt
- 4 eggs
- 2 ½ cups flour
- 1 tablespoon baking powder
Preheat the oven to 350 degrees F.
Cream the butter, sugar, and vanilla extract until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the plain yogurt.
Sift together the flour and baking powder.
Fold half of the dry ingredients into the creamed mixture.
Fold the other half of the dry ingredients with the cooled apricot mixture. Add to the batter and fold gently.
Bake in a greased and floured tube pan or two small greased loaf pans at 350 degrees F for about an hour or until a toothpick inserted in the center comes out clean.