Little Apricot Cakes Recipe 465 Food

LITTLE APRICOT CAKES

Little Apricot Cakes image

Provided by Mary Frances Heck

Categories Cake Dessert Bake Kid-Friendly Apricot Summer Edible Gift Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 12 cakes

Number Of Ingredients 14

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
Special Equipment
A standard 12-cup muffin pan

Steps:

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.
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.

CRUNCHY APRICOT CAKE

Crunchy Apricot Cake image

From my grandma....my grandpa's favorite, which is easy to believe because it's delicious! Apricot pie filling spread on the bottom, followed by white cake, and a coconut pecan topping. *Note: Make sure the cake mix you use is for 8x8 or 9x9 inch baking dish. If you try to make this with a 9x13 inch pan, there will not be enough pie filling to cover the bottom.

Provided by noway

Categories Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 8

Ingredients

21 ounces apricot filling
1 (18 ounce) box white cake mix (for 8x8 or 9x9 inch baking dish)
1 egg
1/3 cup water
1/2 cup flaked coconut (use more if you like)
1/2 cup chopped pecans (use more if you like)
1/2 cup melted butter or 1/2 cup margarine
whipped cream (for topping)

Steps:

Preheat oven to 350°F.
Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
Sprinkle with coconut and pecans.
Drizzle melted butter over the top.
Bake for 35 minutes at 350°F.
Serve warm with whipped cream.

Nutrition Facts : Calories 422.5, Fat 22.7, SaturatedFat 9.1, Cholesterol 50.6, Sodium 471.8, Carbohydrate 52.4, Fiber 1.8, Sugar 37.7, Protein 4.2

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2013-05-05 Step 2. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, …
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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.
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.

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