Still a stunning cake, and on a pretty regular rotation! I made this again with apricots and strawberries that I had left over. Lining the tin with foil was definitely a good idea this time given the amount of juice produced, using the strawberries less so! I used Total greek yogurt this time, which always seems to work well.
So this post is a reminder of a fantastic cake, also blogged about here and here, and original recipe here but also a note to myself that it is probably called stone fruit yogurt cake for a reason - they tend to exude less juice than other fruits. I think you could use any pretty dry fruit with a high degree of success. Raspberries also seem to work, and I imagine blackcurrants and redcurrants would too, but my advice would be to steer clear of strawberries. Although delicious the cake base/top where the fruit is was rather wet!