Apricot jam is a key ingredient in this recipe for people who like apricots and cake. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside. Cream butter in a mixing bowl with an electric mixer.
Preheat oven to 350°F (180°C), place a rack in the middle. Butter and flour a 10x5x3-inch loaf pan. Sift together the flour, baking powder, baking soda and salt and set aside. In a medium bowl beat sugar and eggs, gently mix in the yogurt. Stir in the dry ingredients and fold in apricot chunks.
Spread evenly in the pan. Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance. (There are often apricots of different sizes in the same can.) Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Apricot Cream Coffee Cake. This apricot coffee cake is made with a layer of apricot atop a creamy coffee cake filling. This coffee cake will be a special morning brunch treat to serve your weekend guests.