I’d never tried using yogurt in a cake, so I thought I’d give it a try. It works similarly to sour cream or buttermilk and adds a moist texture to the cake. I fooled around with the original recipe I had saved years ago and came up with this summery, light and fruity yogurt cake. Here I have used bright red cherries and light orange apricots, but you can add your own fruit signature to this cake. Peaches, nectarines, plums or berries would work equally well here.
The simple cake benefits from the slightly sour, yet creamy yogurt, and the vanilla is essential for its flavor. The addition of the summer fruits interlaced in the vanilla-scented batter adds just the right amount of sweetness and juiciness to the yogurt cake.
