This recipe comes from Nathaniel Reid Bakery in St. Louis. Canola oil and yogurt make it more soft and tender than a traditional pound cake.

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Ingredients

Yogurt-Apricot Pound Cake

Directions

Instructions Checklist
  • Heat juice in a small microwave-safe bowl for 1 minute or until boiling. Add 1/3 cup chopped dried apricots. Cover and let stand 20 to 30 minutes.

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  • Meanwhile, preheat oven to 325°. Butter and flour an 8x4x2-inch loaf pan; set aside. In a medium bowl, combine all-purpose flour, cake flour, baking powder and salt.

  • In a medium bowl, whisk together eggs, sugar, yogurt and vanilla. Slowly drizzle oil into egg mixture while whisking to combine. Gently fold flour mixture into egg mixture. Drain any remaining juice from apricot-orange juice mixture. Fold apricots into cake batter. Transfer batter to prepared pan.

  • Bake until a wooden toothpick inserted into the center comes out clean, about 55 minutes. Cool cake in pan on a wire rack 10 minutes. Remove cake from pan and cool completely on wire rack.

  • Heat apricot preserves and 1 teaspoon water in a small microwave-safe bowl until melted, 30 to 45 seconds. Brush mixture on the 3 dried apricots to make them glossy. Brush remaining mixture onto top of cake. Cover with coconut, pressing lightly to stick. Decorate with the 3 apricots and a few pistachios.

Nutrition Facts

264 calories; 13 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 38 mg cholesterol; 131 mg sodium. 144 mg potassium; 34 g carbohydrates; 1 g fiber; 22 g sugar; 4 g protein; 0 g trans fatty acid; 278 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 33 mcg folate; 0 mcg vitamin b12; 62 mg calcium; 1 mg iron;

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