Get ready to indulge in a heavenly treat bursting with juicy cherries and sweet apricots. This Bundt Cake is not only a feast for the eyes but also a warm hug for your soul. With its perfect balance of fresh fruit and tender cake, it’s destined to become a family favorite.
Ingredients
4 large eggs (or 5 small)
½ cup granulated sugar
3 tablespoons vegetable oil
¾ cup plain yogurt
1 2/3 cups all-purpose flour
½ cup fine semolina (or substitute with cornmeal)
1 teaspoon baking powder
Zest of 1 lemon
1 ½ cups fresh or frozen pitted cherries
2 cups fresh apricots, pitted and quartered
Optional: powdered sugar and vanilla sugar for dusting
Instructions
Preheat oven to 400°F. Grease and flour a bundt or kuglof pan (if using metal). If using silicone, no need to grease.
In a large bowl, beat eggs with sugar until fluffy and light in color.
In a separate bowl, whisk together flour, semolina, and baking powder, then sift into the egg mixture.
Add lemon zest, oil, and yogurt. Mix gently until smooth and combined.
Arrange half of the cherries and apricots at the bottom of the pan. Pour half of the batter over the fruit.
Add the remaining fruit, then pour the rest of the batter evenly on top.
Place apricot quarters on the very top to decorate and even out the surface.
Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Allow the kuglof to cool completely before removing from the pan.
Dust with vanilla sugar and powdered sugar before serving for a sweet finishing touch.
