Apricot-Cherry Upside-Down Mini Cakes

Becky Luigart-Stayner; Melanie J. Clarke
This dessert spotlights seasonal apricots and cherries at the peak of perfection. You can also make these treats with nectarines or peaches; just be sure to use small ones (about the size of apricots) so they won't crowd the custard cups.

Yield:

4 servings (serving size: 1 cake and 1 1/2 tablespoons whipped topping)

Recipe from

Nutritional Information

Calories 299
Caloriesfromfat 31 %
Fat 10.3 g
Satfat 5.8 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 5.1 g
Carbohydrate 46.9 g
Fiber 1.6 g
Cholesterol 77 mg
Iron 1.5 mg
Sodium 423 mg
Calcium 48 mg

Ingredients

Cooking spray
1 tablespoon butter, cut into 4 equal pieces
4 teaspoons brown sugar
2 apricots, halved and pitted
16 sweet cherries, pitted and halved
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 large egg, lightly beaten
1/3 cup fat-free milk
6 tablespoons frozen fat-free whipped topping, thawed

Preparation

Preheat oven to 350°.

Coat 4 (8-ounce) custard cups or ramekins with cooking spray. Place 1 butter piece in bottom of each cup. Sprinkle 1 teaspoon brown sugar over butter in each cup. Arrange 1 apricot half, cut side up, over brown sugar in each ramekin. Arrange 8 cherry halves, cut sides up, around outside edge of each apricot; set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and 2 tablespoons butter in a medium bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Divide batter evenly over fruit in each cup. Place cups on a baking sheet.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in cups 5 minutes on a wire rack. Loosen edges of cakes with a knife. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup evenly over cakes. Serve cake warm with whipped topping.

Note:

Sandra Granseth,

June 2004