Apricot Cake

Preheat your oven to 180°C (350°F).

Line a 20 cm cake form with parchment paper.

Wash 500 g fresh apricots.

Pit the apricots.

Cut the apricots into bite-sized pieces.

Whisk together 3 eggs and 80 g caster sugar in a mixing bowl.

Add 5 ml bourbon vanilla extract, 180 g yogurt, and 80 ml sunflower oil to the eggs and sugar mixture.

Mix well to combine.

Add 210 g flour, 7 g baking powder, and a pinch of salt to the wet ingredients.

Whisk until a thick, smooth batter forms.

Add the prepared apricot pieces to the bowl.

Gently fold the apricot pieces into the dough mixture.

Transfer the cake mixture into the parchment-lined 20 cm cake form.

Spread the cake mixture evenly.

In a small dish, mix 1 tbsp brown sugar with 0.5 tsp ground cinnamon.

Sprinkle the sugar-cinnamon mix evenly across the top of the cake batter.

Bake in the preheated oven for 40 to 45 minutes until golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool slightly before serving.