One thing that I love about summer is the bounty of delicious fruit that it brings. When I spotted this recipe for apricot mini cakes, I knew I needed to try it. I love light desserts that are fresh and not too sweet, and these cakes are just perfect! Just enough tartness from the apricot and a little bit sweet in the cake batter and a sprinkle of sugar on top. And they're light enough to enjoy one or two after a big summer grilling meal.
Apricot Mini Cakes
What you'll need
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 6 Tablespoons butter
- 1/3 cup sugar
- 1 egg
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 apricots
- 2 Tablespoons sugar for sprinkling
Directions
Preheat your oven to 350 degrees. Mix flour, baking powder, and salt. In another bowl, beat butter and sugar until it is light and fluffy. Add in the egg, lemon zest, and vanilla and incorporate well. Add in the flour mixture alternately with the milk in two additions, ending with the flour. Pour a small amount of batter into a greased cupcake tin (should make 12 cakes!). Halve and pit the apricots and slice them into quarter inch slices. Place a few apricot slices on top of the batter in each cup. Sprinkle each cake with the 2 Tablespoons of sugar. Bake for about 20-25 minutes or until a toothpick comes out clean and the tops are golden.