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.

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

Apricot Cake
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Apricot Cornmeal Cakes

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
A mini apricot cake recipe made with a rustic cornmeal cake batter.
Servings: 14 cakes



  • 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.


Serving: 1cake, Calories: 255kcal, Carbohydrates: 29g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 58mg, Sodium: 95mg, Potassium: 140mg, Fiber: 1g, Sugar: 16g, Vitamin A: 775IU, Vitamin C: 1.9mg, Calcium: 34mg, Iron: 1.1mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
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