Name: Little Apricot Cakes
Cook time: 15 minutes
Total time: 45 minutes
Yield: Makes 12 cakes
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; A standard 12-cup muffin pan

Apricot cakes in parchment paper in a metal tray on a bed of grass.

Little Apricot CakesPeden + Munk

As summer progresses and apricots go out of season, try these desserts with ripe plums instead.

Recipe information

Total Time
45 minutes
Yield
Makes 12 cakes

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

Preparation

Step 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.
Step 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.
Step 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.
Step 4
DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.