Apricot Coffee Cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.

Combine flour, salt, baking powder, and ground cinnamon in a medium bowl, whisking together until evenly distributed.

In a separate bowl, whisk together the egg, equivalent sweetener, vanilla, nonfat dry milk, and water until smooth.

Drain the canned apricots thoroughly and chop them into small, bite-sized pieces.

Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined; do not overmix.

Fold the chopped apricots into the batter carefully, distributing them evenly throughout.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.