Apricot Loaf Cake

Skinny Apricot Loaf Cake

Few Notes. The cake tends to raise quite dramatically in the oven so use at least a 10x5x3-inch loaf pan (maybe even bigger if you have it). If you settle for a smaller one you might have to face a Vesuvius-like eruption of cake in the oven. You also want to make sure to use ripe apricots, melts-in-your mouth kind with a strong sugary taste.

Ingredients

2 cups / 10.5 oz / 300 gr whole wheat flour

½ cup / 3.5 oz / 100 gr firmly packed brown sugar

2 free range eggs

¾ cup / 6.7 oz / 190 gr Greek yogurt

1 ½ teaspoon baking soda

1 ½ teaspoon baking powder

¼ teaspoon fine grain sea salt

1 lb / 453 gr ripe apricots, cored, and chopped smallish (I went for a ⅓-inch dices)

1 teaspoon vanilla extract

½ tablespoon fresh grated ginger

Directions

Preheat oven to 350°F (180°C), place a rack in the middle. Butter and flour a 10x5x3-inch loaf pan.

Sift together the flour, baking powder, baking soda and salt and set aside.

In a medium bowl beat sugar and eggs, gently mix in the yogurt. Stir in the dry ingredients and fold in apricot chunks. Scrape the side of the bowl, making sure that all the ingredients are well-blended but do not overmix.

Pour the batter into the prepared loaf pan. Bake in the oven for 50 minutes, or until a cake tester inserted into the center of the loaf comes out clean.

Cool in pan on a rack for about 5 minutes, at which point you can cool it out of the pan on a wire rack.