Name: Little Apricot Cakes
Prep time: 15 minutes
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; A standard 12-cup muffin pan

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

Recipe notes