Ingredients: 2 apricots, halved, pitted, cut into 1/4-inch wedges,1 teaspoon Baking powder,1 Egg,1/2 cup Sifted all-purpose flour,1/4 teaspoon kosher salt,1 teaspoon finely grated lemon zest,1/2 cup Milk,2 tablespoons raw sugar,3/4 cup Sugar,7 tablespoons Unsalted butter, cut into chunks and chilled,1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350 degrees F. Coat muffin cups with nonstick spray.
- Whisk flour, baking powder and salt in a medium bowl.Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes.
- Add egg, lemon zest and vanilla and beat until combined.With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
- Bake until cakes are golden and a tester inserted into the centers comes out clean, 2025 minutes.
- Transfer pan to a wire rack; let pan cool 5 minutes.
- Transfer cakes to rack and let cool completely.
