Easy Apricot Yogurt Cake with Cream Cheese & Crumble Topping
This soft and fruity apricot cake is incredibly easy to make—no mixer required. A moist yogurt sponge is layered with apricot jam, creamy cheese filling, fresh apricots, and finished with a buttery crumble topping for the perfect summer dessert.
Ingredients
For the Cake Batter
2cups all-purpose flour
½cup sugar
1tsp baking powder
1cup Greek yogurt
3 large eggs (or 4 small)
½cup vegetable oil (or melted butter)
1tsp vanilla extract
Zest of 1 lemon
A handful of currants (optional)
For the Filling
4 apricots, pitted and sliced
200g apricot jam
3-4tbsp cream cheese
1tbsp sugar
1 egg
1tsp vanilla extract
For the Crumble Topping
3tbsp all-purpose flour
1tbsp sugar
50g cold butter, cubed
Instructions
1
Prepare the Apricots
Wash the apricots thoroughly.
Remove the pits and cut them into thin slices.
Set aside.
2
Make the Cake Batter
In a large bowl, combine the flour, sugar, and baking powder.
Add the Greek yogurt, eggs, oil, vanilla, and lemon zest.
Whisk until the batter is smooth and free of lumps.
Fold in the currants if using.
3
Prepare the Cream Cheese Filling
In a separate bowl, combine the cream cheese, sugar, egg, and vanilla.
Mix until smooth and creamy.
4
Make the Crumble
In a bowl, combine the flour and sugar.
Add the cold butter.
Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
5
Assemble the Cake
Grease a baking pan with a little butter.
Pour in the cake batter and spread it evenly.
Spoon the apricot jam over the batter.
Add the cream cheese mixture in spoonfuls.
Arrange the sliced apricots on top.
Sprinkle the crumble evenly over the entire surface.
6
Bake
Bake in a preheated oven at 165°C (330°F) until the cake is golden brown and a toothpick inserted into the cake comes out clean, about 45–55 minutes.
Step by step Youtube Video
Let the cake cool before slicing. Enjoy on its own or with a scoop of vanilla ice cream or whipped cream.
