Little Apricot Cakes

By á-2240

Ingredients

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

Details

Cooking time 45mins

Preparation

Step 1

preheat oven to 350. Coat muffin cups with nonstick spray. Whikflour, 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 alternating with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (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 cakes to rack and let cool completely.