Little Apricot Cakes

Little-Apricot-Cakes

Little Apricot Cakes

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

Directions:

  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.
  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.
  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.
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