LITTLE APRICOT CAKES

LITTLE APRICOT CAKES image

Yield 8

Number Of Ingredients 23

IELD: Makes 12 cakes
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
INGREDIENTS
Nonstick vegetable oil spray
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/3 cup whole milk
2 apricots, halved, pitted, cut into 1/4" wedges
2 tablespoons raw sugar
Special equipment:
A standard 12-cup muffin pan
PREPARATION
Preheat oven to 350ÃÂ°. 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.
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.
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.

Steps:

IELD: Makes 12 cakes ACTIVE TIME: 15 minutes TOTAL TIME: 45 minutes INGREDIENTS Nonstick vegetable oil spray 1 cup all-purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 6 tablespoons (3/4 stick) unsalted butter, room temperature 1/3 cup sugar 1 large egg 1 teaspoon finely grated lemon zest 1 teaspoon vanilla extract 1/3 cup whole milk 2 apricots, halved, pitted, cut into 1/4" wedges 2 tablespoons raw sugar Special equipment: A standard 12-cup muffin pan PREPARATION Preheat oven to 350Â°. 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. 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. 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.