Diana Gale's Little Apricot Cakes Recipe

Little Apricot Cakes (Makes 12)

Adapted from recipe by bon appetit

Ingredients:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

85g unsalted butter, at room temperature

1/3 cup sugar

1 large egg

1 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

1/3 cup whole milk

4 apricots, halved, pitted, cut into smaller wedges

2 tablespoons raw sugar

Nonstick vegetable oil spray

Method:

1. Preheat oven to 170C.

2. Coat muffin cups with nonstick spray.

3. Whisk flour, baking powder, and salt in a medium bowl.

4. 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.

5. Add egg, lemon zest, and vanilla and beat until combined.

6. With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients.

7. Divide batter among muffin cups (cups will be only 1/2 full) and smooth tops.

8. Top with apricot slices and sprinkle with raw sugar.

9. Bake until cakes are golden and a tester inserted into the centers comes out clean, 20–25 minutes. 10. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.

NOTE: Cakes can be made 1 day ahead. Store airtight at room temperature.