top of page
  • Writer's pictureCrystal Munegatto

'Tis the season, for fresh fruit!

I don't know about you but I have such an abundance of apricots, plums and cherries that I don't even know what to do with them all! Don't get me wrong, I'm not complaining, AT ALL, but I have been spending a lot of time in the kitchen and online trying out new recipes to make the most of this blessing. One of my favourite recipes, Apricot Loaf Cake, came from The Iron You. I hope you enjoy it as much as I did...it was the perfect way to use up my ripe/over-ripe apricots. The loaf also freezes really well.


  • 2 cups whole wheat flour

  • ½ cup firmly packed brown sugar

  • 2 free range eggs

  • ¾ cup Greek yogurt

  • 1 ½ teaspoon baking soda

  • 1 ½ teaspoon baking powder

  • ¼ teaspoon fine grain sea salt

  • 2 cups ripe apricots, cored, and chopped smallish

  • 1 teaspoon vanilla extract

  • ½ tablespoon fresh grated ginger


  1. Preheat oven to 350°F (180°C), place a rack in the middle.

  2. Butter and flour a 10x5x3-inch loaf pan.

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

  4. In a medium bowl beat sugar and eggs, gently mix in the yogurt.

  5. Stir in the dry ingredients and fold in apricot chunks.

  6. 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.

  7. Cool in pan on a rack for about 5 minutes.

A few notes from The Iron You: The cake tends to raise quite dramatically in the oven so use at least a 10x5x3-inch loaf pan.You also want to make sure to use ripe apricots, melts-in-your mouth kind with a strong sugary taste.

Enjoy my People!!

Recipe Source: The Iron You

20 views0 comments

Recent Posts

See All
bottom of page