Little Apricot Cakes

Name: Little Apricot Cakes
Total time: 45 min
Yield: 12 servings
Ingredients: 2 apricots, halved, pitted, cut into 1/4-inch wedges; 1 teaspoon Baking powder; 1 Egg; 1/2 cup Sifted all-purpose flour; 1/4 teaspoon kosher salt; 1 teaspoon finely grated lemon zest; 1/2 cup Milk; 2 tablespoons raw sugar; 3/4 cup Sugar; 7 tablespoons Unsalted butter, cut into chunks and chilled; 1 teaspoon vanilla extract

Little Apricot Cakes is a lacto ovo vegetarian recipe with 12 servings. One serving contains 149 calories, 1g of protein, and 7g of fat. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

149 kcal

Calories

1 g

Protein

7 g

Fat

20 g

Carbs

Ingredients

For 12 servings

Estimated cost~€1.25 · ~€0.10/serving

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Kitchen Tools

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KitchenAid Küchenmaschine

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Instructions

1
Preheat oven to 350 degrees F. Coat muffin cups with nonstick spray.
2
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.
3
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.
4
Bake until cakes are golden and a tester inserted into the centers comes out clean, 2025 minutes.
5
Transfer pan to a wire rack; let pan cool 5 minutes.
6
Transfer cakes to rack and let cool completely.