Little Apricot Cakes
Little Apricot Cakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.
DO AHEAD: Cakes can be made 1 day ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
