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Dessert

Apricot Yogurt Cake

A cake made with apricot yogurt, flour, baking powder, oil, sugar, vanilla, eggs, and apricot preserves.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Apricot and vanilla match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 608 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Apricot Yogurt Cake

Time45 minutes

Ingredients

Directions

Make the cake

  1. Mix all ingredients together except preserves and beat well until smooth.

  2. Pour into greased round cake pan and bake for 45 minutes.

Glaze and serve

  1. Heat preserves in saucepan stirring constantly until almost boiling.

  2. Remove from heat and cool 2 minutes then spread over cake and cool before serving.

Nutrition, whole recipe (rough)

830Calories
37 gProtein
21 gFat
119 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Apricot1 medium (35g)17
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + vanillatop 2% of all pairs
    Smell alikestrong
    Cooked together608 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Yogurt + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together2,191 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the cake's crumb together as it bakes.
Eggs
Bind the batter and help set the crumb as the cake bakes.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Granulated sugar
Sweetens the cake and helps it brown and keep moisture.
Apricot yogurt
Adds moisture and tenderness and a slight tang to the crumb.
Apricot preserves
Adds fruit sweetness and a glossy topping that moistens the cake's surface.

The step that matters

Heating the preserves until almost boiling. Stirring constantly prevents the sugar in the preserves from scorching on the pan bottom. Stopping just short of a full boil keeps the glaze thick and spreadable rather than runny or burnt.

Swap the apricot

How well each one fits the dish's main ingredients (yogurt, flour, sugar, vanilla, egg):

  1. Raisinfits better
  2. Blueberryfits better
  3. Figfits better
  4. Apricotthe original

Fit is the average pairing score against yogurt, flour, sugar, vanilla, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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