Delicious Apricot Cake Recipe for All Occasions

In a large mixing bowl, begin by whisking together the eggs, sugar, and vanilla sugar until you achieve a light and airy mixture.

Next, add in the vegetable oil and yogurt. Continue to whisk until everything is well combined.

Sift the flour along with the baking powder and lemon zest into the mixture.

Gently fold these dry ingredients into the wet mixture until you have a smooth batter. Be careful not to overmix!

Rinse the apricots and cut them in half to remove the pits. For added texture, chop four of the apricots into small pieces and fold them into the batter.

Pour the batter into a greased cake pan (20-24 cm or approximately 8-9.5 inches).

Level the batter out and then arrange the remaining apricot halves, cut side up, on top of the batter. Sprinkle with sugar to enhance sweetness and create a crisp topping.

Preheat your oven to 170°C (340°F) and bake the cake for about 45-60 minutes or until the top is golden brown.

Check for doneness by inserting a toothpick; it should come out clean when the cake is ready.

Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.

For a final touch, you can dust it with powdered sugar or serve it with a dollop of yogurt or sour cream, if desired.