Summer Treat! Apricot Muffin Tin Cakes

Summer is slowly creeping in, and with it comes the much-anticipated joy of eating outside. There is something about gathering around the table on the deck or patio that makes food taste better, don't you think? Gardens are starting to yield fresh goodness, and fruits are ready for picking. One of our favorite early-season fruits is apricots. They don't last long, but these little gems pack the perfect sweet-and-tart punch that tastes great in baked goods.

Meals during the warm months call to the easy and quick recipes so that one is not stuck in a hot kitchen. This recipe for apricot muffin tin cakes can be made early in the morning when it's cool and while you enjoy your coffee. They make great little snack cakes for lunches and with a dollop of whip cream can be a tasty dessert at your next barbeque.

{ MORE: Preschool Kitchen: The Best Spring Snacks to Make with Your Tot }

What I like most about these tasty apricot cakes is they transport beautifully. Keep them in a sturdy container or zip-lock baggie, and they are ready to go anywhere and everywhere. They make a super treat for road trips or to nosh when you reach the summit after a nice hike. The apricots hold up nicely and stay firm yet soft, but not mushy.

The batter mix is basic, so I am really looking forward to trying different flavors with other summer fruits like fresh strawberries and rhubarb, blueberries, or peaches. What flavors will you try? 

{ MORE: Let's Go Bananas: 5 Treats for Your Banana-Loving Babe }

 
Recipe:

• 1 cup flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
• 6 tablespoon butter, room temperature
• ¼ cup sugar
• 1 egg
• 1 teaspoon lemon zest
• 1 teaspoon vanilla
• 1/3 cup milk
• 2 apricots, halved, pitted and cut in ¼-inch slices
• 2 tablespoon raw sugar

Instructions:

Preheat oven to 350 degrees.

In medium bowl, whisk flour, baking powder, and salt until combined.

In a large mixer bowl, cream butter and sugar until light and fluffy. Scrape down sides as needed.

Add egg, lemon zest, and vanilla and mix until smooth.

On low speed, add flour mixture in thirds, alternating with milk.

Fill cups of a 12-cup non-stick muffin tin pan 1/3 full with batter. Top with slices of apricots and dust with raw sugar.

Bake for 20 minutes or until toothpick tests clean.

Let cool in pan for about 5 minutes, then transfer to wire rack to cool completely.

Store in airtight container.