Posts Tagged ‘Apricots’

This is a great, every-day cake. The kind you can make on a whim, when you feel like having a simple  cake with your cup of tea. What I love about this recipe is that none of the ingredients are fancy. I almost always have everything I need on hand. Of course not the cherries, it happened that I had some fresh cherries in the fridge. So, I have used those, but you can use whatever berries or stone fruit you have in hand. It really doesn’t matter. Next time I am thinking of making this with fresh plums or apricots…hmmm …can’t wait to try!

The cake is moist, buttery, light and super delicious. And the aroma that fills your kitchen, and home, when the cake is in oven is amazing. Serve this with a cup of tea or coffee or as a  lovely simple dessert with some whipped cream or ice cream, whichever way you prefer. Enjoy!


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup plus 2 tbsp sugar, divided
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat yogurt mixed with 2 tbsp of milk
  • 1 teaspoon pure vanilla extract
  • 1 heaped cup pitted dark cherries, cut in halves


  • Preheat the oven to 350°F with rack in middle. Lightly butter a 9-inch cake pan.Set aside.
  • In a large mixing bowl, place the softened butter, sugars, and vanilla extract and beat until light and fluffy and the sugars have completely dissolved.
  • Add the eggs, one at a time, and beat well after each addition. 
  • At low-speed, mix in the flour mixture in three batches, alternating with the yogurt-milk mixture, beginning and ending with flour, and mixing until just combined.Transfer the cake batter to the prepared pan and smooth the top.
  • Scatter the cherries evenly over the top and sprinkle with remaining 2 tablespoons sugar.
  • Bake for about 60 minutes, or until risen, and cooked through.  A skewer inserted in the centre will come out clean when it is ready.  Remove from the oven and allow to cool completely before removing from the cake pan on to a serving dish.

Almond, Pine nuts, Apricots and Cranberries Coffee Cake 

I had made this coffee cake several times and it always a hit at my house, so thought of sharing this here. This is perfect with a cup of coffee or tea. I have adapted this recipe from Giada De Laurentiis and made some minor changes to suit my taste palette. 

Almond, pine nuts, apricots and cranberries coffee cake

Almond, Pine nuts, Apricots and Cranberries coffee Cake


  • 1/2 cup whole Almonds, toasted
  • 1/4 cup pine nuts, toasted
  • 1/4 cup sliced almonds, toasted for garnishing
  • 1/4 cup pine nuts, toasted for garnishing
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 stick butter, melted
  • 1/2 cup milk, at room temperature
  • 1/4 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 extra-large eggs, at room temperature
  • 1/4 cup dried apricots, chopped
  • 1/4 cup dried cranberries
  • Heat a pan and slightly toast whole almonds and pine nuts. Be careful while toasting the nuts, do not take your eye off it or else they will get burn.
  • Once toasted, cool of little bit and grind it into a fine powder. Keep it aside.
  • Also, toast sliced almonds and pine nuts for garnishing and keep it aside.
  • Preheat oven to 350 deg fahrenheit and prepare a cake pan by brushing the sides with butter and sprinkling flour.
  • Mix all the dry ingredients together in a bowl  including powder of almonds and pine nuts and keep it aside.
  • In an electric mixer fitted with paddle attachment, beat eggs and sugar until pale yellow.
  • Add butter, milk and almond extract and mix well.
  • Slowly add the dry ingredients and mix until fully incorporated.
  • Now add chopped apricots and dried cranberries to the batter and gently stir to mix altogether.
  • Pour batter in prepared cake pan of 9 inch and sprinkle the top with sliced almonds and pine nuts evenly.
  • Bake until the cake is golden brown on the top and tooth pick inserted in the middle comes out clean about 40-45 minutes.
  • Once done, take the cake out and loosen the side by using a sharp knife and let it cool for sometime.
  • Turn the cake out, slice in individual pieces to serve.
Almond, Pine nuts, Apricots and Cranberries Coffee Cake

Almond, Pine nuts, Apricots and Cranberries Coffee Cake

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Have a wonderful weekend guys!