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Raspberry Apricot Cake

The perfect cake for summer is soft, fluffy and has lots of fruits in it - at least, that is my opinion. I love topping it with vanilla whipped cream and serve it with an iced coffee. 

Now, if you would like to enjoy a cake like that - I would suggest you try this raspberry apricot cake. It's easy to make ( another one-bowl recipe, yay!), fluffy and soft, and involves the fresh flavors of raspberries and apricots. I top it with some brown sugar to make it even more delicious.

Because I am using an 18 cm / 7" pan, this cake bakes a long time in the oven. So, if you do not want to wait that long (which I can totally understand..) I would suggest using a larger pan.

The base recipe for this cake is by redcurrantbakery - I used her basic vanilla cake and made my twists accordingly. The original recipe is linked here.

If you want to see the full process of baking this cake, check out my Instagram Account @tamarasbakings for a "Bake with me" video of this cake.


RECIPE


Ingredients:

  • 2 eggs, room temperature
  • 175g sugar
  • 2 tsp vanilla extract
  • a pinch of salt
  • 100g yogurt (I used one with 3,8 % fat, the original recipe calls for full-fat Greek yogurt)
  • 90g vegetable oil
  • 50g milk
  • 150g flour
  • Baking soda & Baking powder: 1/2 tsp. each
  • 4 fresh, ripe apricots, cut in half
  • 60g frozen or fresh raspberries
  • some brown sugar (optional)
Instructions:
  1. Start by preheating your oven to 180°C/356 F and grease your baking tin with butter or oil. I used an 18cm/7" pan.
  2. Next, whisk together eggs, sugar, salt, milk, yogurt, and vanilla extract in a bowl.
  3. Add the oil, and whisk again.
  4. Then, add in the flour, baking soda as well as baking powder, and the frozen raspberries. I suggest you cover them in some flour before adding them to the bowl because otherwise, they sink to the bottom of your cake.
  5. Pour the cake batter into the baking pan. Then, put the halved apricots on top and sprinkle some brown sugar over them.
  6. Bake the cake for about 70-80 minutes. After a while, when it is golden brown but not quite baked through, you can cover the cake with some aluminum foil to prevent it from burning.
  7. Let the cake cool down, before slicing and serving with some whipped cream.
  8. Enjoy!





If you tried this recipe, make sure to tag me on your Instagram picture (@tamarasbakings)

For more sweet recipes, visit my recipe index or take a look at my Instagram account. I would love to welcome you as my new follower!





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