Adapted from
Gluten-Free Girl Everyday by Shauna James Ahern
I like apricots on the tart side, but if you like them sweeter, use the larger amount of sugar. I’ve not tried the cake with reduced-fat or other kinds of yogurt (soy, etc.) but if you do, please let me know your results in the comments.
Storage: The cake can be made up to three days in advance and stored at room temperature, glazed or unglazed; do not refrigerate it. You can freeze the unglazed cake for up to two months, if well-wrapped.