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Little Apricot Cakes

Name: Little Apricot Cakes
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; A standard 12-cup muffin pan

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
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.
4.
DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.

Recipes sourced from Epicurious.com.

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