Apricot Cornmeal Cakes

Apricot Cake

Make the most of summer stone fruit. AnApricot Cake, made with cornmeal cake batter, is a luxurious yet homey treat for any occasion.

Cake. The word and the associations make me smile.

Cake means celebration. Cake means love. Cake means someone specifically spent time on you.

Apricot Cornmeal Mini Cakes

I often sit around trying to dream up a reason to make cake. Sometimes it’s a small family milestone or a handful of friends coming over on a week night.  Any miniscule excuse to revel in life and sugar will do.

I’ve been known to turn a non-occasion into an ordeal, just so I can make a fancy cake.

What can I say? Cake makes me giddy.

Cornmeal Cake Recipe

I have a few tried-and-true cake recipes that stand as a base for all my cake variations. One of which is a classic cornmeal cake. I’ve turned my cornmeal cake recipe into a lot of things over the years, but today it’s become an apricot cake.

Tah-dah!

Apricot Cake Recipe

A goal of mine is to always provide balance and contrast to every dish. I happen to think of apricots as a dainty fruit, so it seemed only right to combine them with this hearty corn meal cake. The marriage of the delicate, petite apricots and the rustic cake is a match made in heaven.

Cornmeal Cake

This sweet mini apricot cake recipe is a wonderful addition to any celebration, be it a July 4th picnic or an elegant summer soiree.

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Yield: 12-14 cakes

Prep Time: 25 minutes

Cook Time: 45 minutes

Apricot Cakes

A mini apricot cake recipe made with a rustic cornmeal cake batter.

Ingredients:

7 small ripe apricots, cut into 8 slices each
1 cup unsalted butter, softened
1 cup sugar + 1 Tb. divided
2 large eggs
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. Chinese five spice + 1/4 tsp. divided

Directions:

Preheat the oven to 350 degrees F. Line a muffin tin with 12-14 paper liners.

Using the electric mixer, cream 1 cup of butter and 1 cup sugar until extremely light and fluffy, 5 minutes. Don't rush this!

Add the eggs and vanilla and beat in. Scrape the bowl with a spatula.

In a separate bowl, mix the flour, cornmeal, baking powder, salt and 2 tsp. of five spice.

With the mixer running, slowly add the dry mixture to the wet mixture until just combine. Do not over mix.

Scoop the batter into 12-14 muffin liners with a 1/4 cup scoop.

Place 4 apricot slices in a pinwheel pattern on the top of each mini cornmeal cake.

Mix the remaining 1 Tb. sugar and 1/4 tsp. Chinese five spice, then sprinkle over the apricot cakes.

Bake for 30-45 minutes, until a toothpick inserted into the center comes out clean.

Cool for 10 minutes before serving.

More Fruity Treats:

Fresh Summer Plum Cake

Fruity Rice Krispies Kebabs

Blueberry White Chocolate Blondies

4th of July Cocktail Cooler Popsicles ~ Endless Simmer

Nectarine Up-Side-Down Cake ~ Add A Pinch

Berry Cheesecake Bars ~ Epicurean Mom

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32 Responses to “Apricot Cornmeal Cakes”

  1. #
    1
    Katarina — July 2, 2012 @ 6:25 am

    These look so lovely!

    Reply

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    Jeanette — July 2, 2012 @ 6:43 am

    Sommer, these are so pretty, and I love the addition of five spice powder, a nice compliment to the apricots. I bet the cornmeal adds some nice texture to these little cakes too.

    Reply

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    Julia {The Roasted Root} — July 2, 2012 @ 7:28 am

    I share your excitement over cake and love that you used cornmeal. I’ve never baked with apricots and could see all the flavors your put in this recipe melding into one delicious treat! I’d definitely eat these like muffins for breakfast!

    Reply

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    Belinda @zomppa — July 2, 2012 @ 7:33 am

    =) So true. These are gorgeous – perfect little pinwheels!

    Reply

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    Brian @ A Thought For Food — July 2, 2012 @ 7:59 am

    Fabulous! I love fresh apricots… and a simple cake like this is a great way to show the off.

    Reply

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    MIss @ Miss in the Kitchen — July 2, 2012 @ 8:25 am

    I need to try a cornmeal cake, it looks fabulous.

    Reply

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    Laura (Tutti Dolci) — July 2, 2012 @ 9:33 am

    One of my favorite quotes about cake is “Cake is for life, not just for birthdays.” I love apricots and they sound like the perfect topping for your cornmeal cake!

    Reply

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    8
    Heather (Heather's Dish) — July 2, 2012 @ 9:48 am

    oh my gosh, the texture sounds OUT of this world! and they’re so beautiful!

    Reply

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    Jen @ Savory SImple — July 2, 2012 @ 1:39 pm

    I’ve pinned these beauties so I don’t lose them. I feel like I can taste them from here.

    Reply

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    10
    bake your day — July 2, 2012 @ 2:22 pm

    These look incredible Sommer, perfect for the summer. And I can’t get enough of the color of your mixer!

    Reply

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    Val @ Tips on Healthy Living — July 2, 2012 @ 4:53 pm

    Such a great contrast in flavors and sweet/savory. And perfect timing because we’re getting so many apricots in the market right now!

    Reply

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    Sylvie @ Gourmande in the Kitchen — July 2, 2012 @ 9:37 pm

    I think everyday is a good day for cake and these are the perfect way to celebrate life’s little pleasures.

    Reply

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    Denise — July 2, 2012 @ 10:00 pm

    These are so pretty and they sound fabulous! They do seem like summer! The texture must be nice and hearty and the apricots would lend such a great tart/sweet note. Never tried chinese five spice in cake but I look forward to giving it a try! Do you ever make these with bluberries- I think that would be tasty, too. Can”t wait to try these!

    Reply

  14. #
    14
    Jen @ Jen's Favorite Cookies — July 3, 2012 @ 7:33 am

    I’m not sure what I like more… the fresh fruit muffins or that green stand mixer!! Both are beautiful!

    Reply

  15. #
    15
    Nutmeg Nanny — July 3, 2012 @ 6:30 pm

    Very pretty cupcakes/muffins. I’m such a fan of apricots…yum!

    Reply

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    16
    The Newlywed Chefs — July 3, 2012 @ 7:50 pm

    Hey Sommer! This recipe sounds so good! We’ll have to try it soon. Love your website- beautiful photography and great content. We’ll be back!

    Reply

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    17
    Alison @ Ingredients, Inc. — July 3, 2012 @ 8:03 pm

    love these! I am a sucker for anything apricot! Happy 4th

    Reply

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    Kathy - Panini Happy — July 3, 2012 @ 11:54 pm

    Oooh – I’m so intrigued by the 5-spice here, what a great twist! A spicy perspective, indeed. :-)

    Reply

  19. #
    19
    sonia — July 4, 2012 @ 5:38 pm

    Oh my gosh, these are looking amazing. I am surely gng to try it !

    Reply

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    Marly — July 5, 2012 @ 8:02 am

    You won’t believe this but I actually pinned this in my “Baked Breakfast” board. I know it’s a dessert, but it just looks like it would be perfect for breakfast. Well, honestly, it would be perfect any time of day. Great recipe!

    Reply

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    21
    Meghan — July 6, 2012 @ 8:56 am

    Cake makes me smile too :) I have a cornmeal cake recipe that I use quite often for brunch, and I love the idea of pairing it with apricots. These sound delicious, and they look so pretty!

    Reply

  22. #
    22
    Joy — July 6, 2012 @ 10:58 am

    That looks wonderful. I would never think of combining appricot and corn.

    Reply

  23. #
    23
    Katie @Epicurean Mom — July 6, 2012 @ 1:50 pm

    Lovely sommer! This looks so delicious! I LOVE apricots!

    Reply

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    Russell at Chasing Delicious — July 8, 2012 @ 6:39 pm

    These guys look crazy good! And now I want a green stand mixer too.

    Reply

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    Cindy — November 8, 2012 @ 10:55 am

    These look great! Has anyone tried these with all purpose gluten-free flour? I am always looking for truly good-tasting, GF recipes with normal as possible texture. The cornmeal in these might just hide the slight grittiness inherent in baking with GF flour.

    Reply

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    Jenny Flake — May 28, 2013 @ 9:19 am

    Such pretty little muffins! Mmmm!

    Reply

  27. #
    27
    Kelli M — June 17, 2013 @ 3:17 pm

    This recipe from Bon Appetit is fabulous. Might want to site your work jsut in case they come after you ;) gorgeous photography!

    Reply

  28. #
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    Des @ LIfes's Ambrosia — June 22, 2013 @ 9:02 am

    Yum these are so cute! Even though they are called “cakes” I think they would be perfect for a saturday morning breakfast ;)

    Reply

  29. #
    29
    Maegan @ The BakerMama — June 23, 2013 @ 8:23 am

    These look so pretty and perfect for entertaining! I think I’ll make them for a baby shower I’m hosting soon!

    Reply

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    30
    Vanderbilt Wife — June 23, 2013 @ 7:57 pm

    Summer, I’m going to make these this week. The idea of apricots and five-spice powder is so intriguing. Can’t wait to taste one!

    Reply

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    31
    daisy — August 23, 2013 @ 5:14 pm

    Sommer, I wanted to let you know how much my husband and I love this recipe. I blogged my adaptation of it, with appropriate credit to you, of course. Your idea of adding Chinese Five-Spice Powder is just genius!

    daisy

    Reply

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