This apricot cinnamon cake has a light soft sponge with cinnamon cream cheese and fresh apricots. Simple to make and delicious served with a cup of tea or coffee.
100mlneutral-tasting oil (coconut, vegetable or sunflower oil)
120gcaster sugar
2mediumeggs(100g total)
1tsppure vanilla extract or 1/2 tsp of vanilla paste
140ggreek yoghurt
3tbspmilk
200gplain flour (all-purpose)
1pinchfine sea salt
1tspbaking powder
1/2tspbicarbonate of soda / baking soda
Topping
200gfull-fat cream cheese
3tbspmilk
1tspground cinnamon
8piecesfresh apricots(600g)
30gflaked or sliced almonds
Icing
40gicing sugar (US powdered sugar)
1tbspwater
Preparation
Preheat the oven to 180°C fan / 400°F / Gas 6
Grease or line a 30x20cm (8x12inch) cake tin/
Cake batter: In a medium bowl whisk the sugar, oil and eggs together until the eggs are fluffy, pale in colour and increase in volume. (approx: 2 minutes to ensure the eggs are well airated)
add the vanilla, yoghurt, milk and mix again until nice and creamy.
At a low speed, mix in the sifted flour, baking powder, baking soda and salt until combined and then pour the batter into the prepared tin. If you are using a similar size tin to me, the batter will only be about 1cm high in the tin, i do this as the cake will double in size and I think it ensures a good balance of cake to friut ratio.
Topping: In a medium bowl whisk the cream cheese, milk and cinnamon together until creamy. Using a spoon dollop spoonfuls of the cream cheese mix over the top of the cake batter and then smooth over.
Cut the apricots in half, remove the stones and then cut the halves into half again. Scatter the apricot pieces over the top of the cake as evenly as possible and then sprinkle over the flaked almonds.
Baking: Place the cake in the preheated oven and bake for 25-30 minutes.
Remove from the oven and leave to cool.
Icing: In a small bowl, whisk together the icing sugar and water to form a creamy thick icing.Using a spoon or piping bag, ice the cake in a zig zag pattern and then serve.