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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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As summer progresses and apricots go out of season, try these desserts with ripe plums instead. Ingredients:
nonstick vegetable oil spray |
1 cup all-purpose flour |
1 1/2 teaspoon 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 wedges |
2 tablespoons raw sugar |
Directions:
1. Preheat 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.
2. 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.
3. 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.
4. DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.
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