ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apricot-Cherry Upside-Down Mini Cakes

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 1 cake and 1 1/2 tablespoons whipped topping)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.