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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 31%
  • Fat: 10.3g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.1g
  • Carbohydrate: 46.9g
  • Fiber: 1.6g
  • Cholesterol: 77mg
  • Iron: 1.5mg
  • Sodium: 423mg
  • Calcium: 48mg

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

  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.
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