Little Apricot Cakes

 The apricot harvest is almost done in my area, it goes so fast!  I love apricots, whether they be fresh, canned, or in baked goods. These little apricot cakes are an easy treat, not too sweet. They have characteristics of both a muffin and cake.  They are wonderful as an afternoon snack or a breakfast nibble. If apricots have come and gone in your area, you can easily substitute plums.

Little Apricot Cakes
    

1 cup all-purpose flour

1 1/2 teaspoons 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
4 apricots, halved, pitted, cut into 1/4-inch wedges
2 tablespoons raw sugar

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.

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.

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.

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

I love to use silicone molds, it is so easy to get the baked goods out of the pan!