Apricot-Bran Honey Cakes

Photo: Jan Smith

Bake these cakes in ramekins, and eat them from the dish with a spoon.

Yield: 7 servings (serving size: 1 cake)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 33%
  • Fat: 11.5g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.6g
  • Carbohydrate: 49.1g
  • Fiber: 3.5g
  • Cholesterol: 57mg
  • Iron: 2.6mg
  • Sodium: 465mg
  • Calcium: 99mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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