Photo: David Holifield
Little Apricot Cakes
13 ingredients
openrecipes
As summer progresses and apricots go out of season, try these little cakes with ripe plums instead.
Estimated Nutrition (whole recipe, rough)
993
Calories
28g
Protein
40g
Fat
128g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Nonstick vegetable oil spray
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 kosher salt
- 6 (3/4 stick) unsalted butter, room temperature
- 1/3 sugar
- 1 large egg
- 1 finely grated lemon zest
- 1 vanilla extract
- 1/3 whole milk
- 2 apricots, halved, pitted, cut into 1/4-inch wedges
- 2 raw sugar
- A standard 12-cup muffin pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes