Make the most of summer stone fruit. Apricot Cornmeal Cakes, 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.
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.
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.
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.
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
- 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 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:
4th of July Cocktail Cooler Popsicles ~ Endless Simmer
Nectarine Up-Side-Down Cake ~ Add A Pinch
Berry Cheesecake Bars ~ Epicurean Mom