Best 2 Little Apricot Cakes Recipes

Embark on a culinary adventure as we unveil the secrets to baking delightful little apricot cakes, a treat that tantalizes taste buds with its delicate flavors and captivating aroma. Whether you're a seasoned baker or just starting out, this comprehensive guide will equip you with the knowledge and techniques needed to create these delectable pastries that are sure to impress your friends and family. From selecting the perfect apricots to mastering the art of folding in egg whites, you'll discover every step of the process, ensuring that your little apricot cakes turn out perfectly each time. So, gather your ingredients, preheat your oven, and get ready to embark on a baking journey that will result in a delightful symphony of flavors and textures.

Let's cook with our recipes!

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.

LITTLE APRICOT CAKES RECIPE - (4.6/5)

Little Apricot Cakes Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon lemon zest, finely grated
1 teaspoon vanilla extract
1/3 cup whole milk
2 apricots, halved, pitted, cut into 1/4" wedges
2 tablespoons raw sugar

Steps:

Preheat oven to 350°F. 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 to butter mixture 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 the 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 to 25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely. Cakes can be made 1 day ahead. Store airtight at room temperature.

Tips:

Use ripe apricots: Ripe apricots are sweeter and have better flavor than unripe ones. Look for apricots that are deep orange in color and have a slight give when you press them gently.
Don't overmix the batter: Overmixing the batter can result in tough, dry cakes. Mix just until the ingredients are combined.
Use a medium-high oven temperature: A medium-high oven temperature (350-375 degrees Fahrenheit) will help the cakes to rise and brown evenly.
Don't overbake the cakes: Overbaking the cakes can result in dry, crumbly cakes. Bake the cakes just until a toothpick inserted into the center comes out clean.
Let the cakes cool completely before serving: Letting the cakes cool completely before serving will help them to set and firm up.

Conclusion:

Little apricot cakes are a delicious and easy-to-make treat that is perfect for any occasion. With their simple ingredients and classic flavor, these cakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these little apricot cakes a try.