Move over cupcakes—there’s a new star in town! This Apricot and Raspberry Kouglof brings together fluffy, tender cake with juicy bursts of fruit, making it the perfect dessert for any occasion. Whether you’re craving a sweet snack or a show-stopping dessert, this recipe is simple, scrumptious, and guaranteed to impress.
Ingredients:
- 3 large eggs
- ¾ cup sugar
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 1 cup plain yogurt
- ⅔ cup vegetable oil
- Zest of 1 lemon
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup fresh or frozen raspberries (or chopped apricots)
Instructions:
Whisk eggs, sugar, and vanilla sugar until smooth. Add yogurt, oil, and lemon zest; mix well. Gradually add flour and baking powder, stirring until combined. Gently fold in raspberries or apricots. Pour batter into a greased and floured kouglof pan. Bake at 350°F (175°C) for about 40 minutes, until golden and a toothpick inserted comes out clean. Optionally, drizzle with melted chocolate glaze or dust with powdered sugar before serving.
