Introduction

This Apricot Snacking Cake is a delightful, moist treat perfect for any time of day. Made in just one bowl, it combines the sweet tang of apricot preserves with creamy goat milk yogurt for a tender crumb. Ideal for casual snacking or a simple dessert.

Apricot Snacking Cake (One Bowl!) Recipe - Recipe Image

Ingredients

2 large eggs
1 cup granulated sugar
1/2 cup canola oil
1 cup plain goat milk yogurt, plus more for topping
1 teaspoon vanilla extract
1/2 cup apricot preserves
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon kosher salt
Optional: dried apricots and fresh mint leaves for garnish

Instructions

Step 1: Preheat your oven to 350°F and generously grease a 9-inch round cake pan with baking spray.
Step 2: In a large bowl, whisk together the eggs, sugar, canola oil, goat milk yogurt, vanilla extract, and apricot preserves until fully combined.
Step 3: Add the flour, baking powder, and kosher salt to the wet ingredients, stirring gently until just combined. The batter should be somewhat runny.
Step 4: Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Let the cake cool for 10 minutes, then invert it onto a large plate. Garnish with dried apricots and fresh mint leaves if desired. Serve with extra goat milk yogurt for topping.

Tips & Variations

For added texture, fold chopped dried apricots into the batter before baking.
If you don’t have goat milk yogurt, plain Greek yogurt works well as a substitute.
For a different flavor twist, swap apricot preserves for peach or apricot jam.
Make sure not to overmix the batter to keep the cake light and tender.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices gently in the microwave for 10–15 seconds or serve at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of goat milk yogurt?

Regular milk won’t provide the same creaminess or tanginess. It’s better to substitute with plain Greek yogurt or sour cream if goat milk yogurt isn’t available.

Is this cake gluten-free?

No, this cake uses all-purpose flour which contains gluten. To make it gluten-free, try using a gluten-free flour blend suitable for baking, but results may vary.

Apricot Snacking Cake (One Bowl!) Recipe

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4.5 from 123 reviews

This Apricot Snacking Cake is a moist and flavorful one-bowl cake that combines the natural sweetness of apricot preserves with tangy goat milk yogurt. Perfect for an afternoon treat or dessert, this simple recipe requires minimal preparation and yields a tender, delicate cake that can be garnished with dried apricots and fresh mint leaves for added elegance and flavor.

Author: Tara
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

2 large eggs
1 cup granulated sugar
1/2 cup canola oil
1 cup plain goat milk yogurt, plus more for topping
1 teaspoon vanilla extract
1/2 cup apricot preserves

Dry Ingredients

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon kosher salt

Optional Garnishes

Dried apricots
Fresh mint leaves

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with baking spray to ensure the cake does not stick.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, canola oil, goat milk yogurt, vanilla extract, and apricot preserves until the mixture is fully combined and smooth.
Add Dry Ingredients: Gently stir in the all-purpose flour, baking powder, and kosher salt into the wet mixture until just combined. The batter should be somewhat runny but uniform in texture.
Pour and Bake: Pour the batter into the prepared cake pan and bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Garnish: Allow the cake to cool in the pan for 10 minutes, then invert it onto a large plate. Optionally garnish with dried apricots and fresh mint leaves to enhance appearance and flavor before serving. Enjoy this delightful snacking cake with a dollop of plain goat milk yogurt if desired.

Notes

Use plain goat milk yogurt for a subtle tang that complements the apricot preserves perfectly.
Do not overmix the batter once the dry ingredients are added to keep the cake tender.
The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend, adjusting baking powder accordingly.
If you prefer a less sweet cake, reduce the sugar slightly or use low-sugar apricot preserves.

Keywords: Apricot cake, snacking cake, one bowl cake, easy dessert, apricot preserves, yogurt cake, moist cake