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Recipes
June 2013

Little Apricot Cakes

By Mary-Frances HeckPhotography by Peden + Munk

3.3

(51)

Image may contain Food Bread and Bun

As summer progresses and apricots go out of season, try these desserts with ripe plums instead.

Recipe information

  • Total Time

    45 minutes

  • Yield

    12 Servings

Ingredients

Nonstick vegetable oil spray

1

cup all-purpose flour

1½

teaspoons baking powder

¼

teaspoon kosher salt

6

tablespoons (¾ stick) unsalted butter, room temperature

⅓

cup sugar

1

large egg

1

teaspoon finely grated lemon zest

1

teaspoon vanilla extract

⅓

cup whole milk

2

apricots, halved, pitted, cut into ¼-inch wedges

2

tablespoons raw sugar

Special Equipment

A standard 12-cup muffin pan

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl.

    Step 2

    Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.

    Step 3

    With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only ⅓ full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.

    Step 4

    Bake until cakes are golden and a tester inserted into the centers comes out clean, 20–25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.

    Do Ahead: Cakes can be made 1 day ahead. Store airtight at room temperature.

Nutrition Per Serving

12 servings
1 serving contains: Calories (kcal) 120 Fat (g) 6 Saturated Fat (g) 4 Cholesterol (mg) 35 Carbohydrates (g) 15 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 115
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