2015

Mini Apricot Cakes (from Bon Appetit, June 2013)

2015, baking, entertaining, friends

I served these at my Sip and Swap.  They were such a hit, I didn’t even get to try one for myself!

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • good pinch of salt
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 2 small apricots, cut into 1/4-inch slices
  • 4 tablespoons slivered almonds
  • 4 tablespoons raw sugar

Preparation

  • Whisk together flour, baking powder, and salt.
  • In a separate bowl, beat butter and sugar until fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
  • With mixer on low speed, add the dry ingredients, a third at a time, alternating with the milk, ending with dry ingredients.  Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices, almonds, and sprinkle with raw sugar.
  • Bake at 350 degrees until cakes are golden and a tester inserted into the centers comes out clean, 20–25 minutes.
  • DO AHEAD: Cakes can be made 1 day ahead.