Can you beat the tart sweetness of an apricot? The velvety, orange-colored fruit is a late-spring favorite. Apricot cakes can be a perfect seasonal treat, and they”re fairly easy to make. Here”s what you need and how to do it:
- Nonstick vegetable oil spray
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 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
- Use a standard 12-cup muffin pan
1. Preheat to 350 degrees. Coat muffin cups with nonstick spray. Whisk your flour, baking powder, and salt into a medium bowl.
2. Beat the butter and sugar in a separate medium bowl with a mixer, scraping down the sides, until fluffy for 2 minutes. Add egg, lemon zest, and vanilla. Mix well.
3. Using a low speed, add dry ingredients alternately. Divide the batter among muffin cups (fill to 1/3 full) and level the tops. Put apricot slices on top. Sprinkle with sugar.
4. Bake until cakes are golden, about 20 minutes. Transfer to a wire rack, and let the pan cool for 5 minutes. Finally, transfer your cakes to the rack to cool.