How to make
I put the softened butter, sugar, salt and vanilla in a bowl and mixed them with a mixer for 1 minute. Then I added the eggs one at a time, by mixing briefly after each one. Then I added the yogurt and I mixed it one last time with the mixer.
If the mixture looks a little lumpy, but don't worry. I sifted the cake flour with the baking powder and gradually added it to the mixture, by mixing it with a wire whisk.
A thick and fluffy mixture is obtained. I covered a 11x9″ (28x22 cm) baking pan with baking paper, which I lightly greased with butter. I poured and distributed the mixture.
I cut the washed and dried apricots in half, removed the pits and cut each half in half. That way I got 4 pieces from one apricot.
I arranged them on top of the cake batter, by pressing them down slightly. At the end, I sprinkled them with coconut sugar and put the cake to bake in a fully heated oven at 360°F (180°C) for about 30-35 minutes, or until when you insert a tootpick in the center of the cake, it comes out dry.
I let the apricot cake cool and cut the first pieces, by lightly sprinkling them with powdered sugar.
Enjoy!
Note: I use a 8.5 fl oz (250 ml) cup for measurement.
The butter cake with apricots is a real fruit temptation.
