Dessert

Apricot Snacking Cake (One Bowl!) Recipe

ByElara Stone January 30, 2026January 30, 2026

Introduction

This Apricot Snacking Cake is a delightfully moist and tender treat made in just one bowl. With the natural sweetness of apricot preserves and the tang of goat milk yogurt, it’s a perfect everyday cake for any time of day.

A round, golden-brown cake with a slightly rough texture is placed on a white plate, sitting on a white marbled surface. The cake is topped with a layer of white cream in the center, spread unevenly, and decorated with bright orange apricot halves. There are a few sprigs of fresh green mint leaves scattered on top and around the cake for color contrast. One slice is cut out and lifted slightly by a fork, showing the dense, moist, yellow sponge inside with cream and apricot visible on the cut piece. A woman's hand is holding the fork with the cake slice. Photo taken with an iphone --ar 4:5 --v 7

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 (175°C) and generously grease a 9-inch round cake pan using baking spray.
Step 2: In a large bowl, whisk together the eggs, sugar, canola oil, goat milk yogurt, vanilla extract, and apricot preserves until the mixture is smooth and fully combined.
Step 3: Add the all-purpose flour, baking powder, and kosher salt to the wet ingredients. Stir gently until just combined; the batter will be somewhat runny.
Step 4: Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
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, and serve with extra goat milk yogurt on the side.

Tips & Variations

For a brighter apricot flavor, fold in some finely chopped fresh apricots to the batter before baking.
Swap goat milk yogurt for plain Greek yogurt if you prefer a milder tang.
Use a bundt pan to create a more decorative shape and adjust baking time accordingly.

Storage

Store any leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To enjoy, bring to room temperature or warm slices gently in the microwave for 10-15 seconds.

How to Serve

The image shows a close-up of a round cake on a white plate, placed on a white marbled surface. The cake has one thick, golden-brown baked layer with a soft texture. On top, there is a thick white creamy layer spread evenly, and fresh dried apricot halves with a bright orange color arranged closely over the cream. Green mint leaves are used as decoration, placed both on top of the cake and beside the plate. A small section of the cake is cut out, showing the soft inside texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of goat milk yogurt?

Yes, plain Greek or regular yogurt works well as a substitute, though the cake will have a slightly different tang and texture.

Is it possible to make this cake gluten-free?

Yes, replace the all-purpose flour with a gluten-free baking flour blend, but be sure it contains xanthan gum or a similar binder to help with structure.