Apricot-Bran Honey Cakes

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Apricot-Bran Honey Cakes Recipe
Photo: Jan Smith
Bake these cakes in ramekins, and eat them from the dish with a spoon.
7 servings (serving size: 1 cake)


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1 1/2 cups diced dried apricots (about 7 ounces)
6 tablespoons butter
1/3 cup apricot nectar
2 tablespoons honey
3/4 cup all-purpose flour (about 3 1/3 ounces)
3/4 cup oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 (8-ounce) carton plain fat-free yogurt
1 large egg
1 large egg white
Cooking spray


Preheat oven to 400°.

Combine first 4 ingredients in a small saucepan; place over high heat. Bring to a boil; reduce heat, and simmer 3 minutes or until apricots are plump. Remove from heat; cool.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, bran, baking soda, and salt in a medium bowl; stir well with a whisk. Make a well in center of mixture.

Combine brown sugar and next 4 ingredients (through egg white) in a small bowl; stir well with a whisk. Add sugar mixture to flour mixture, stirring just until combined. Gently fold in apricot mixture.

Spoon 1/2 cup batter into each of 7 (6-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan. Bake at 400° for 15 minutes or until golden brown. Place on a wire rack. Serve warm or at room temperature.

Created date

December 2005

Nutritional Information

Calories 313
Caloriesfromfat 33 %
Fat 11.5 g
Satfat 5.3 g
Monofat 4.6 g
Polyfat 0.8 g
Protein 7.6 g
Carbohydrate 49.1 g
Fiber 3.5 g
Cholesterol 57 mg
Iron 2.6 mg
Sodium 465 mg
Calcium 99 mg