Warmer days are here and time to enjoy plays in the park, our favorite outdoor concerts, a trip to the amusement park or pack up a picnic lunch to enjoy lakeside.
Not too long ago, I tried a recipe for apricot muffin cakes and was surprised by both the simplicity and flavor. Not quite a muffin, and not quite a cake, this mixture is a happy in-between, and really delicious. If you have a more savory palate, then you will really like these because they’re not overly sweet, as apricots have a sweet/tart tang to them when baked. The apricots hold up nicely and stay firm yet soft-but not mushy.
What I like most about these tasty apricot muffin cakes is they transport beautifully. Keep them in a sturdy container or zip lock baggie and they are ready to go anywhere and everywhere. They make a super treat for road trips or to nosh when you reach the summit after a nice hike. They also make great little snack cakes for packed school lunches and with a dollop of whipped cream, a quick and delightful dessert.
What flavors will you try?
- 1 cup flour
- 1 ½ tsp. baking powder
- ¼ tsp. kosher salt
- 6 Tbsp. butter, room temperature
- ¼ cup sugar
- 1 egg
- 1 tsp. lemon zest
- 1 tsp. vanilla
- 1/3 cup milk
- 2 apricots, halved, pitted and cut in ¼ inch slices
- 2 Tbsp. raw sugar
- Preheat oven to 350 degrees.
- In medium bowl, whisk flour, baking powder & salt until combined.
- In large mixer bowl, cream butter and sugar until light and fluffy. Scrape down sides as needed.
- Add egg, lemon zest and vanilla and mix until smooth.
- On low speed, add flour mixture in thirds, alternating with milk.
- Fill cups of a 12-cup non-stick muffin tin pan 1/3 full with batter. Top with slices of apricots and dust with raw sugar.
- Bake for 20 minutes or until toothpick tests clean.
- Let cool in pan for about 5 minutes, then transfer to wire rack to cool completely.
- Store in airtight container.
This post was originally posted on Eatpicks.