Little Apricot Cakes
By: Trisha
Published: Sunday, August 4, 2013 - 12:41pm

Ingredients




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

Preparation

1 Preheat oven to 350 degrees F. Coat muffin cups with nonstick spray. Whisk flour, baking powder and salt in a medium bowl. 2 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. 3 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, 20–25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.

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From Bon Appétit