Little Apricot Cakes
Delicate individual cakes made with fresh apricots, lemon zest, and vanilla, topped with raw sugar for a delightful crunch. These moist and tender muffin-sized treats are perfect for breakfast or afternoon tea.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 cup all-purpose flour
- •1½ teaspoon baking powder
- •¼ teaspoon kosher salt
- •6 tablespoons unsalted butter
- •⅓ cup sugar
- •1 large egg
- •1 teaspoon lemon zest
- •1 teaspoon vanilla extract
- •⅓ cup whole milk
- •2 whole apricots
- •2 tablespoons raw sugar
- •1 pan muffin pan
Cooking Instructions
- 1.
Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. 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.
10 min
- 2.
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 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
10 min
- 3.
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.
30 min
- 4.
DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.
