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Mini Apricot Cakes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 45 min
  • $
Gatheredtable
adapted fromTable For One Blog

Ingredients

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

Directions

Prep: 1. Let butter come to room temperature. 2. Preheat oven to 350. Grease muffin tin. 2. Zest lemon and slice apricots. Make: 1. Whisk flour, baking powder, and salt in a medium bowl. 2. Using an electric mixer, beat butter and sugar in another medium bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined. 3. With mixer on low, add flour mixture to butter mixture in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients. 4. Fill muffin tins 1/3 of the way full and top with 1-2 apricot slices and sprinkle with raw sugar. 5. Bake until cakes are golden and a tester inserted into the center comes out clean, 20-25 minutes. 6. Let cool.

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