Apricot, Orange, and Almond Mini Cakes

By á-70

The recipe also calls for adding in chopped walnuts, but I decided for a lighter touch and sprinkled the top of the cakes with sliced almonds and some sugar. This gave the baked cakes a crackly, crunchy top that went very well with the velvety texture of the cake beneath.

adapted from Carole Bloom's Bite-Size Desserts

makes 12 4"x 2 1/4" loaves

Ingredients

• 2/3 cup (4 ounces) dried apricots, finely chopped
• 2 tablespoons Grand Marnier
• 2 cups (9 ounces) flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 ounces (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup (5 ounces) sugar plus extra for sprinkling
• 3/4 cup (4 1/2 ounces) light brown sugar
• 2 extra-large eggs, room temperature (I used large and it turned out fine)
• 1 extra-large egg yolk, room temperature (same as above)
• 1 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• zest of 1 orange
• 1/2 cup buttermilk
• 1/3 cup sliced almonds

Details

Servings 12

Preparation

Step 1

Preheat oven to 325 degrees F. Spray twelve mini loaf pans with cooking spray and place on a baking sheet.

Combine apricots and Grand Marnier in a small bowl, cover with plastic wrap, and let marinate for 15 minutes.

Sift flour, baking powder, baking soda, and salt together in a bowl and set aside.

Beat butter in a stand mixer until light and fluffy, about 2 minutes. Add the sugars and beat until well combined.

Combine eggs, egg yolk, extracts, and orange peel in a small bowl. Add to mixture and beat until well combined.

Add the flour mixture and buttermilk in three alternating additions, starting and ending with the flour mixture. Mix just until combined.

Add in the apricots and mix until combined.

Divide mixture among prepared pans, filling about 3/4 full. Sprinkle almonds and sugar over the tops.

Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Let cool on wire racks before serving.