Little Apricot Cakes ~ Simple Pleasures at Their Best


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Little Apricot Cakes

Delightful Apricot Cakes

Summer time fruits taste delicious alone or in various cakes, desserts and cocktails. Apricots are so pretty, bright and sunny that I can hardly resist them. Fresh apricots arrive in Munich each Spring sort of signaling the end of winter and the promise of sunny days. When I found this recipe I had just begun to see the little orange jewels appearing in my local markets. These apricot cakes are also little orange jewels and so easy and quick to make! You know a recipe is going to be good when you’re in love with all of the ingredients. I added a bit more lemon zest than listed and for some reason my recipe only made 10. Pay attention and fill the cups only about 1/3. Next time, I’ll take a little more patience in placing the fruit on top in order to make a pretty leaf like design. Oh and you can also use plums for this same recipe.

Little Apricot Cakes

Little Apricot Cakes

Recipe by Mary-Frances Heck


  • 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


  • 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.


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