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Little Apricot Cakes

4.3

(15)

Apricot cakes in parchment paper in a metal tray on a bed of grass.
Little Apricot CakesPeden + Munk

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

Recipe information

  • Total Time

    45 minutes

  • Yield

    Makes 12 cakes

Ingredients

Nonstick vegetable oil spray
1 cup all-purpose flour
1½ teaspoon 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" wedges
2 tablespoons raw sugar

Special Equipment

A standard 12-cup muffin pan

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.

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