Little Apricot Cakes

By carvalhohm

Muffin cups are the perfect size for these little apricot cakes. Topped with fresh apricots and raw sugar, you can make these sweets a day ahead.

Ingredients

• Nonstick vegetable oil spray
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, room temperature
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• 2 apricots, halved, pitted, cut into 1/4" wedges
• 2 tablespoons raw sugar

Preparation

Step 1

Preheat oven to 350°F. 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 to butter mixture 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 the 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 to 25 minutes.

Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.

Cakes can be made 1 day ahead. Store airtight at room temperature.