These are great! Was worried because I only had 6 oz cups, but it was no problem. Glad I used ice cream with it, the apricots seemed ripe but were very tart. Didn't have cherries, used raspberries one time and blueberries the next. My husband thought they were excellent!
Apricot-Cherry Upside-Down Mini Cakes
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.
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- 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
- 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
- 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.
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