Little Apricot Cakes

Little Apricot Cakes

Little Apricot Cakes

45 minutes

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Details
  • Serving Size:   12
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • dessert
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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
Instructions

Preheat oven to 350 degrees F. 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, 2025 minutes.

Transfer pan to a wire rack; let pan cool 5 minutes.

Transfer cakes to rack and let cool completely.

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