Apricot Snacking Cake (One Bowl!) Recipe

Introduction

This Apricot Snacking Cake is a delightful, moist treat that’s made in just one bowl—perfect for a quick and effortless dessert. With the natural sweetness of apricot preserves and a tender crumb, it’s an ideal snack for any time of the day.

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

1. Step 1: Preheat the oven to 350°F (175°C) and generously grease a 9-inch round cake pan with baking spray.
2. Step 2: In a large bowl, whisk together the eggs, sugar, canola oil, goat milk yogurt, vanilla extract, and apricot preserves until fully combined.
3. Step 3: Add the all-purpose flour, baking powder, and kosher salt to the wet ingredients. Stir gently until just combined; the batter should be somewhat runny.
4. Step 4: Pour the batter into the prepared cake pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Allow the cake to cool in the pan for 10 minutes, then invert it onto a large plate. Garnish with dried apricots and fresh mint leaves if desired. Serve with additional goat milk yogurt on top for extra creaminess.

Tips & Variations

• For a different flavor twist, swap apricot preserves with peach or raspberry preserves.
• If you prefer, use regular plain yogurt instead of goat milk yogurt for a subtler tang.
• Add a handful of chopped nuts or shredded coconut to the batter for added texture.
• Ensure not to overmix the batter once you add the dry ingredients to keep the cake light and tender.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices gently in the microwave for about 15 seconds before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of canola oil?

Yes, light vegetable oil or melted coconut oil can be used as alternatives without changing the flavor significantly.

Is there a gluten-free version of this cake?

You can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure the blend includes xanthan gum for the best texture.