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Apricot Cornmeal Cakes

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

Apricot Cornmeal Mini Cakes

Cake. The word and the associations make me smile.

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

Apricot Cake

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.


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 Apricot Cornmeal Cakes recipe is a wonderful addition to any celebration, be it a July 4th picnic or an elegant summer soiree.

Apricot Cornmeal Cakes

Yield: 12-14 cakes

Prep Time: 25 minutes

Cook Time: 45 minutes

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


  • 7 small ripe apricots, cut into 8 slices each
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup sugar + 1 tablespoon divided
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons Chinese Five Spice + 1/4 teaspoon divided


  1. 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!
  2. 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.
  3. With the mixer running, slowly add the dry mixture to the wet mixture until just combine. Do not over mix.
  4. 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.
  5. Mix the remaining 1 tablespoon sugar and 1/4 teaspoon 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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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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33 Responses to “Apricot Cornmeal Cakes”

  1. Katarinaposted July 2, 2012 at 6:25 am

    These look so lovely!


  2. Jeanetteposted July 2, 2012 at 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.


  3. Julia {The Roasted Root}posted July 2, 2012 at 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!


  4. Belinda @zomppaposted July 2, 2012 at 7:33 am

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


  5. Brian @ A Thought For Foodposted July 2, 2012 at 7:59 am

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


  6. MIss @ Miss in the Kitchenposted July 2, 2012 at 8:25 am

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


  7. Laura (Tutti Dolci)posted July 2, 2012 at 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!


  8. Heather (Heather's Dish)posted July 2, 2012 at 9:48 am

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


  9. Jen @ Savory SImpleposted July 2, 2012 at 1:39 pm

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


  10. bake your dayposted July 2, 2012 at 2:22 pm

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


  11. Val @ Tips on Healthy Livingposted July 2, 2012 at 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!


  12. Sylvie @ Gourmande in the Kitchenposted July 2, 2012 at 9:37 pm

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


  13. Deniseposted July 2, 2012 at 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!


  14. Jen @ Jen's Favorite Cookiesposted July 3, 2012 at 7:33 am

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


  15. Nutmeg Nannyposted July 3, 2012 at 6:30 pm

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


  16. The Newlywed Chefsposted July 3, 2012 at 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!


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

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


  18. Kathy - Panini Happyposted July 3, 2012 at 11:54 pm

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


  19. soniaposted July 4, 2012 at 5:38 pm

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


  20. Marlyposted July 5, 2012 at 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!


  21. Meghanposted July 6, 2012 at 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!


  22. Joyposted July 6, 2012 at 10:58 am

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


  23. Katie @Epicurean Momposted July 6, 2012 at 1:50 pm

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


  24. Russell at Chasing Deliciousposted July 8, 2012 at 6:39 pm

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


  25. Cindyposted November 8, 2012 at 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.


  26. Jenny Flakeposted May 28, 2013 at 9:19 am

    Such pretty little muffins! Mmmm!


  27. Kelli Mposted June 17, 2013 at 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!


  28. Des @ LIfes's Ambrosiaposted June 22, 2013 at 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 ;)


  29. Maegan @ The BakerMamaposted June 23, 2013 at 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!


  30. Vanderbilt Wifeposted June 23, 2013 at 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!


  31. Pingback: apricot cornmeal cakes | daisy's world

  32. daisyposted August 23, 2013 at 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!



  33. Pingback: BREAKFAST ON THE GO: Apricot Cornbread Muffins | What's For Dinner?

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